A Taste of Autumn in Every Bite
As the leaves begin to turn vibrant hues and a crisp chill fills the air, there’s something magical about embracing the cozy comforts of fall. For many, this means the irresistible aroma of apple cider donuts – a classic autumn indulgence. But what if you could capture that nostalgic flavor in a delightful, bite-sized package perfect for sharing or savoring all to yourself? Get ready to fall in love with Apple Cider Donut Cupcakes, a recipe that brings the essence of the season right to your kitchen. Imagine the sweet, spiced aroma filling your home as these fluffy, cider-infused treats bake to golden perfection, ready to be devoured with a warm mug of coffee or tea.
Why Make This Recipe
- Classic Fall Flavor, Elevated: Enjoy all the heartwarming taste of your favorite apple cider donuts, but in a convenient and charming cupcake form.
- Perfectly Moist & Tender: Apple cider in both the batter and glaze makes these cupcakes incredibly moist and flavorful.
- Crowd-Pleasing & Shareable: These cupcakes are ideal for autumn gatherings, cozy afternoons, or a delightful treat to brighten anyone’s day.
- Easier Than Frying: Get that donut flavor without the hassle and mess of deep-frying.
- Customizable: You can easily adapt this recipe to your preferences with various topping and spice options.
How to Make Apple Cider Donut Cupcakes
You will make these Apple Cider Donut Cupcakes by first reducing apple cider to concentrate its flavor. Then, you will mix the cupcake batter and bake them. Finally, you will prepare a cinnamon sugar topping or glaze to finish the cupcakes.
Ingredients of : Apple Cider Donut Cupcakes
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup reduced apple cider (from 1 ½ cups apple cider, see directions)
- ½ cup buttermilk
- For the Cinnamon Sugar Topping/Glaze:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Directions of : Apple Cider Donut Cupcakes
- Reducing the Apple Cider
- Pour 1 ½ cups of apple cider into a small saucepan.
- Bring the cider to a boil over medium-high heat.
- Reduce the heat to medium-low and let it simmer.
- Cook until the cider reduces to about ½ cup. This takes about 15-20 minutes.
- Remove the reduced cider from the heat and let it cool completely.
- Making the Cupcake Batter
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled reduced apple cider and buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Baking the Cupcakes
- Divide the batter evenly among the 12 muffin cups. Fill each liner about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- Preparing the Topping/Glaze
- While the cupcakes cool, prepare the topping. In a small shallow bowl, melt ¼ cup of butter.
- In another small shallow bowl, whisk together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Finishing Your Apple Cider Donut Cupcakes
- Once the cupcakes are completely cool, dip the top of each cupcake into the melted butter.
- Immediately dip the buttered cupcake top into the cinnamon sugar mixture, ensuring it is fully coated.
- Place the finished cupcakes back on the wire rack.
How to Serve Apple Cider Donut Cupcakes
Serve these delightful Apple Cider Donut Cupcakes with a warm mug of coffee or tea for a cozy fall treat. You can also offer them alongside a scoop of vanilla ice cream for an extra special dessert. They are perfect for autumn gatherings.
How to Store Apple Cider Donut Cupcakes
Store leftover Apple Cider Donut Cupcakes in an airtight container at room temperature for up to 3 days.
Tips to Make Apple Cider Donut Cupcakes
- Don’t Skip the Reduced Cider: Reducing the apple cider concentrates its flavor, making these cupcakes taste truly like apple cider donuts. This step is crucial for the best taste.
- Room Temperature Ingredients: Make sure your butter, egg, and buttermilk are at room temperature. This helps them combine smoothly and creates a light, even batter.
- Don’t Overmix: Mix the batter until just combined. Overmixing can develop the gluten in the flour too much, making your cupcakes tough instead of tender.
- Cooling Completely: Always let the cupcakes cool completely before you dip them in butter and cinnamon sugar. If they are warm, the topping will melt and become messy.
Flavor Variations
- Spiced Apple Cider Donut Cupcakes: Add a pinch of ground cloves or allspice to the batter along with the cinnamon and nutmeg for a deeper spice flavor.
- Caramel Drizzle: After applying the cinnamon sugar coating, warm up some store-bought or homemade caramel sauce and drizzle it over the cupcakes.
- Cream Cheese Frosting: For a different kind of topping, swap the cinnamon sugar for a simple cream cheese frosting. Spread it generously on top of the cooled cupcakes.
- Nutty Topping: Before dipping in cinnamon sugar, sprinkle some finely chopped toasted pecans or walnuts onto the buttered top of the cupcake for added crunch and flavor.
Frequently Asked Questions (FAQ)
Q1: Can I make these Apple Cider Donut Cupcakes ahead of time?
Yes, you can make these Apple Cider Donut Cupcakes a day in advance. Store them in an airtight container at room temperature. They taste great the next day.
Q2: What kind of apple cider should I use for the best Apple Cider Donut Cupcakes?
Use a good quality, unfiltered apple cider for the best flavor. Avoid apple juice, as it is too sweet and lacks the depth of flavor of cider.
Q3: How do I store leftover Apple Cider Donut Cupcakes?
Store any leftover Apple Cider Donut Cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh.
Classic Apple Cider Donut Cupcakes
These delightful cupcakes capture the essence of apple cider donuts with a tender crumb and a sweet, spiced cinnamon sugar topping. Perfect for fall gatherings or a cozy treat, they offer a comforting blend of apple and warm spices.
Ingredients
Equipment
Method
Reducing the Apple Cider
- Pour 1 ½ cups of apple cider into a small saucepan, bring it to a boil over medium-high heat, then reduce heat to medium-low and simmer.
- Cook until the cider reduces to about ½ cup (approximately 15-20 minutes), then remove from heat and let it cool completely.
Making the Cupcake Batter
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, then beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet, alternating with the cooled reduced apple cider and buttermilk, beginning and ending with dry ingredients; mix until just combined.
Baking the Cupcakes
- Divide the batter evenly among the 12 muffin cups, filling each liner about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Preparing the Topping/Glaze
- While the cupcakes cool, melt ¼ cup of butter in a small shallow bowl.
- In another small shallow bowl, whisk together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.
Finishing Your Apple Cider Donut Cupcakes
- Once the cupcakes are completely cool, dip the top of each cupcake into the melted butter.
- Immediately dip the buttered cupcake top into the cinnamon sugar mixture, ensuring it is fully coated.
- Place the finished cupcakes back on the wire rack.
Notes
Ensure the reduced apple cider and cupcakes are completely cool before combining into the batter and applying the glaze, respectively, to achieve the best texture and avoid melting the topping. Do not overmix the batter to keep the cupcakes tender.