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Apple Cinnamon Cupcakes with Cider Frosting

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Apple Cinnamon Cupcakes with Cider Frosting

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Apple Cinnamon Cupcakes with Cider Frosting Recipe Apple Cinnamon Cupcakes with Cider Frosting Recipe

If you have a sweet tooth and a love for autumn’s favorite flavor duo, these cupcakes are for you. The light, tender, mildly sweet cakes, accented with apple and cinnamon, are the perfect base for the robustly sweet/tart, creamy frosting. Although they’re optional, the jammy bits add a tasty punch of flavor.

While we advise using boiled cider in this recipe, you can substitute undiluted apple juice concentrate for similar (though not quite as flavorful) results.

At a glance

Prep
Bake
Total
Yield
1 dozen cupcakes

Ingredients

Cupcakes

  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 2/3 cup sugar
  • 2 tablespoons King Arthur Cake Enhancer, optional for a moister cupcake
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons boiled cider
  • 2 large eggs
  • 1 1/2 cups King Arthur Unbleached Cake Flour
  • 1/2 cup milk, at room temperature
  • 1/2 cup apple-cinnamon jammy bits, optional

Frosting

  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon meringue powder, optional; for holding power
  • 1/8 teaspoon salt
  • 3 tablespoons boiled cider
  • 3 cups confectioners’ sugar
  • 1 tablespoon milk, optional

Cupcakes

  • 1 1/2 ounces unsalted butter, softened
  • 1 1/4 ounces vegetable oil
  • 4 3/4 ounces sugar
  • 1/2 ounce King Arthur Cake Enhancer, optional for a moister cupcake
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 1/4 ounces boiled cider
  • 2 large eggs
  • 6 1/4 ounces King Arthur Unbleached Cake Flour
  • 4 ounces milk, at room temperature
  • 3 ounces apple-cinnamon jammy bits, optional

Frosting

  • 3 ounces unsalted butter, softened
  • 3/8 ounce meringue powder, optional; for holding power
  • 1/8 teaspoon salt
  • 2 1/4 ounces boiled cider
  • 12 ounces confectioners’ sugar
  • 1/2 ounce milk, optional

Cupcakes

  • 43g unsalted butter, softened
  • 35g vegetable oil
  • 135g sugar
  • 14g King Arthur Cake Enhancer, optional for a moister cupcake
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 64g boiled cider
  • 2 large eggs
  • 177g King Arthur Unbleached Cake Flour
  • 113g milk, at room temperature
  • 85g apple-cinnamon jammy bits, optional

Frosting

  • 85g unsalted butter, softened
  • 11g meringue powder, optional; for holding power
  • 1/8 teaspoon salt
  • 64g boiled cider
  • 340g confectioners’ sugar
  • 14g milk, optional

Instructions

  1. To make the cupcakes: Preheat the oven to 375°F. Line a 12-cup muffin pan with papers and spray the insides, or lightly grease the pan.
  2. In a medium bowl, beat the butter, vegetable oil, and sugar together until the mixture lightens in color and texture, 60 to 90 seconds.
  3. Beat in the cake enhancer, salt, baking powder, baking soda, spices, and boiled cider.
  4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  5. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Gently mix in the flour, alternating it with the milk.
  6. Fold in the jammy bits.
  7. Spoon the batter into the prepared muffin pan — a scone and muffin scoop works well here.
  8. Bake the cupcakes for 17 to 20 minutes, until they’re very light brown and a cake tester inserted into the center of one comes out clean.
  9. Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely.
  10. To make the frosting: Beat together the butter, meringue powder, salt, and fully combined.
  11. Gradually add the sugar, beating until the frosting is light and fluffy. Add the milk, if necessary, to make the frosting nicely spreadable.
  12. Spread or pipe the frosting onto the cooled cupcakes.
  13. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month. Store frosted cupcakes, covered, in the refrigerator for up to 2 days.
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