Apple Cider Cupcakes

Yum. I like it when Knitting Daughter goes on a baking streak. Last week I shared the Lemon Blueberry Cupcakes with you. This week you get the perfect fall treat – Apple Cider Cupcakes (with delicious frosting). This recipe comes from Pinterest and the WishesandDishes website, where you will find lots of other great recipes! (Double Peanut Butter Molten Lava Cakes? I so need to try those. And you?)

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

2 eggs
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter (unsalted, softened)
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. vanilla

1 cup butter (softened)
3 cups powdered sugar (Julia used a little less)
1/2 cup light brown sugar
1 tsp. cinnamon
2 Tbl. milk
1 tsp. vanilla

Cupcake directions:

First, cream the butter and sugar together using a mixer. Add the eggs and vanilla and mix until fluffy.

Next, in a separate bowl, mix the flour, sugar, baking powder, cinnamon and salt. Add half of this to the wet mix bowl, then half of the apple cider, then the remaining dry mix, then the remaining apple cider, mixing slowly between each addition.

Finally, line your cupcake pan with liners and fill them 2/3 full. Bake at 350 degrees for 17-19 minutes. Let cool completely before frosting.

Frosting directions:

First, whip butter, brown sugar, cinnamon and vanilla in a mixer until light and fluffy. Gradually add in the powdered sugar, mixing as you go. Add milk until you reach the desired consistency.

Next, transfer to a piping bag, or frost with a knife. Garnish with apple slices if desired. (Keep your apple slices from going brown by dipping them in white soda – Sprite, 7-up – first.)

Finally – try one! Delicious!

Store at room temperature in an airtight container for up to 5 days.

Sheri soreadyforcoolerweatherandallkindsoffallthings,includingthesecupcakes


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