Apple Cider Cupcakes

These brown butter apple cider cupcakes are super moist and full of flavor from the fall spices and apple cider! Topped with brown butter cream cheese frosting and garnished with sliced apples, they taste like fall with every bite!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 20

Total Time 1 20

Servings cupcakes

Calories 514kcal

Author Kyleigh Sage

Equipment

Ingredients

Apple Cider Reduction

2 cups apple cider

Spiced Apple Filling

2 tablespoons unsalted butter
2 cups chopped apples 2-3 medium apples
¼ cup light brown sugar
½ teaspoon cinnamon
2 tablespoons apple cider reduction
2 teaspoons cornstarch
2 teaspoons water

Apple Cider Cupcakes

½ cup unsalted brown butter melted
½ cup light brown sugar
½ cup granulated sugar
2 large eggs room temperature
1 tablespoon vanilla extract
1 ½ cups cake flour substitute all purpose flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon kosher salt
½ cup apple cider reduction

Frosting

4 ounces cream cheese room temperature
1 cup unsalted brown butter room temperature
3 ½ cups powdered sugar
2 teaspoons cinnamon
½ teaspoon vanilla extract
2 tablespoons apple cider reduction more as needed

Top With

apple slices
cinnamon sticks

US Customary - Metric

Instructions

Apple Cider Reduction

In a small saucepan over medium heat, simmer the apple cider until it reduces down by half so that you have 1 cup (be sure to stir occasionally). This usually takes about 15 minutes.
Remove from the heat and let cool completely before using.

Spiced Apple Filling

Peel and finely dice the apples and add to a large pot over medium heat, along with the butter, brown sugar, cinnamon, and 2 tablespoons of the apple cider reduction.
Cook gently over medium heat for 10-15 minutes or until the apples have softened.
Mix together the cornstarch and water to make a slurry and then slowly add to the apple filling until thickened.
Remove from the heat and let cool completely. Chill in the fridge until ready to use.

Cupcakes

Whisk the cake flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl, whisk together the melted brown butter, brown sugar, and sugar.
Then add in the eggs and vanilla whisk until fully combined.
Stir in about half of the flour mixture. Then stir in ½ cup of the apple cider reduction and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled spiced apple filling.

Frosting

While the cupcakes are cooling, make the frosting.
In a stand mixer fitted with the paddle attachment, cream together the softened brown butter and cream cheese until completely smooth.
Then add in the powdered sugar, cinnamon, and vanilla and beat on slow until combined.
Slowly add in 2 tablespoons of the apple cider reduction until fully combined. Then beat the frosting for 3-4 minutes on high speed until light and fluffy.
Frost the filled apple cupcakes with brown butter frosting and then garnish with a sprinkle of cinnamon, sliced apples, and cinnamon sticks. [If you want to garnish with sliced apples, be sure to soak them in lemon juice for a few minutes first so they don't brown!]

Notes

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.

To make brown butter: melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for 10-20 minutes before using. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition