Apple Cider Cupcakes

December 15, 2010 at 4:40 am (apple, gingerbread, Uncategorized)

I was feeling very fall despite the almost-Christmas time frame we’re currently in, but I still wanted something fun and fall and nothing could be more fall than apple cider.  Granted, I don’t actually like apple cider by itself, but I was hoping for an apple-pie type taste and was not disappointed.

Grabbed the recipe for the cake from well…a lot of noding.  Originally epicurious, which then led me to google, which landed me at this gorgeous picture on tastespotting, which led to Ward Street Bistro featuring a recipe from Coconut & Lime.

Ingredients – Makes 40 mini cupcakes

  • 1/2 c butter, at room temperature
  • 2/3 c sugar
  • 2 eggs, at room temperature (I didn’t bother and it was fine)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 2/3 c flour
  • 1 c pasteurized apple cider


  1. Preheat oven to 350.
  2. In a large bowl, cream together butter and sugar.
  3. Add eggs, beat well.
  4. Add the baking powder, cinnamon and salt. Stir.
  5. Add the flour, alternating with the apple cider until thoroughly combined.
  6. Pour into prepared cupcake pan, filling each cup 3/4 way full.
  7. Bake 10 minutes or until a toothpick inserted in the center of the center cupcake comes out clean.

Apple Cider Cream Cheese Frosting

I didn’t feel like a caramel sauce, so I did sort of a redux on the pomegranate frosting.  It had some of the same…liquid-y problems, but I managed to get it a bit thicker, and since I’d learned from last time that it would probably be an issue, I was able to control it better.


  • 2 cups apple cider
  • 8 oz. cream cheese, softened but still cool
  • 1 – 2 cups powdered sugar
  • a pinch of salt
  • Toasted chopped walnuts and pecans (or just one or the other, or another nut).


  1. Reduce the apple cider  – bring to a boil in a small pan, continue to boil until the cider is reduced to about 4 tablespoons (it will be slightly syrupy). Set aside to cool completely.
  2. Cream the cream cheese
  3. Beat it together with the cooled reduced cider and a pinch of salt
  4. Add 1 cup of the powdered sugar. Add enough additional powdered sugar for desired frosting texture and taste.
  5. Frost cupcakes and top with a sprinkle of toasted nuts.


The crunch was a great adder to the overall cupcake – the texture element as well as the flavor really brought things together.  Definitely a make-again, although I’m still looking for a good way to incorporate liquid into frosting without them getting more liquid-y than I really like. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: