Best 3 Apple Cider Cupcakes With Cider Cream Cheese Icing Recipes

Indulge in the delightful symphony of flavors with our tantalizing Apple Cider Cupcakes adorned with a velvety Cider Cream Cheese Icing. These delectable cupcakes capture the essence of fall with their moist and tender crumb, infused with the warm embrace of apple cider and a hint of cinnamon. Each cupcake is crowned with a luscious Cider Cream Cheese Icing, a perfect harmony of tangy and sweet, that elevates the cupcake experience to new heights. Dive into the realm of culinary bliss and embark on a baking journey that will leave your taste buds craving more.

In addition to the tantalizing Apple Cider Cupcakes, this article presents a delightful array of other culinary creations that are sure to satisfy any sweet tooth. Discover the irresistible charm of our classic Vanilla Cupcakes, the epitome of simplicity and elegance. Elevate your taste buds with the decadent Chocolate Cupcakes, a timeless indulgence that never fails to impress. And for those seeking a burst of citrusy goodness, our Lemon Cupcakes offer a refreshing twist that will invigorate your senses.

Here are our top 3 tried and tested recipes!

APPLE CIDER CUPCAKES RECIPE BY TASTY

Apple Cider Cupcakes Recipe by Tasty image

Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla

Provided by Alix Traeger

Categories Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

⅔ cup brown sugar, packed
⅓ cup granulated sugar
½ teaspoon kosher salt
½ cup olive oil
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ cups all purpose flour
¾ cup apple cider, see recipe or use store-bought
½ cup unsalted butter, 1 stick, room temperature
8 oz cream cheese, room temperature
2 cups powdered sugar, sifted
½ teaspoon cinnamon, plus more for topping
2 tablespoons apple cider, see recipe or use store-bought
2 teaspoons vanilla

Steps:

Preheat the oven to 350°F (180°C).
In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
Whisk in the eggs, 1 at a time, until fully incorporated.
Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
Add the remaining flour and the rest of the cider and whisk until completely combined.
Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
Add the cinnamon, apple cider, and vanilla and mix to combine.
Transfer the frosting to a piping bag or zip-top bag.
Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
Enjoy!

Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams

APPLE CIDER CUPCAKES

Apple Cider Cupcakes image

A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.

Provided by RainbowJewels

Categories Desserts Cakes Cupcake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

Ingredients

⅔ cup brown sugar
½ cup butter, melted
⅓ cup white sugar
2 eggs
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¾ cup apple cider
2 teaspoons vanilla extract
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.8 g, Cholesterol 71.9 mg, Fat 15.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 9.7 g, Sodium 279.3 mg, Sugar 30.8 g

APPLE CIDER CUPCAKES WITH CIDER CREAM CHEESE ICING

Apple Cider Cupcakes with Cider Cream Cheese Icing image

Categories Cake Dessert Bake Cream Cheese Apple Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 18 cupcakes

Number Of Ingredients 13

Ingredients

For the cupcakes
3 cups unpasteurized apple cider
3/4 cup vegetable shortening
1 3/4 cups sugar
2 large eggs
2 cups all-purpose flour, sifted
1/8 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
For the icing
2 cups apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners' sugar

Steps:

Make the cupcakes:
In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
Spread each cupcake with some of the icing.

Tips:

Use fresh apples for the best flavor. If you don't have fresh apples, you can use unsweetened applesauce.
Be sure to measure your flour correctly. Too much flour will make the cupcakes dry.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For a fun twist, try using different types of apples, such as Granny Smith or Honeycrisp.
You can also add a streusel topping to the cupcakes for extra flavor.
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.

Conclusion:

These apple cider cupcakes with cider cream cheese icing are the perfect fall treat. They are moist, flavorful, and have a delicious apple cider flavor. The cider cream cheese icing is the perfect finishing touch, and it really takes these cupcakes to the next level. Whether you are making them for a special occasion or just because, these cupcakes are sure to be a hit.