This time of year is all about pumpkin and apples. These apple cider cupcakes are perfect for a fall bake sale, fall get-together or just because they are so moist and delicious.
Fall Cupcakes
This time of year of full of fall celebrations. Between harvest parties and Halloween parties, there are a lot of fall treats. When it comes to fall cupcakes, there are two predominant flavors that come to mind. Apples and Pumpkins. While pumpkin spice is nice, I love apples. I could eat apple treats all the time. Apple Cider Cupcakes make the perfect fall cupcake.
Apple Cupcakes
I am such a sucker for apple desserts. Apple cupcakes, apple cake, apple cobbler, apple anything. Two of my favorite desserts are my simple apple cobbler, which is a take on a dump cake, and my Jewish Apple Cake that my grandmother used to make. I even have an apple cider donut recipe that tastes amazing. Since apples are so sweet, you don’t need much sugar, like in our low sugar apple pie. If you love apple cupcakes and can’t get enough apple treats, check out these mouthwatering apple recipes.
Apple Cider Cupcakes
Apple Cider Cupcake Ingredients:
- 2 eggs, room temp
- 1 2⁄3 C flour
- 1 C apple cider
- ⅔ C light brown sugar
- ½ C salted butter, room temp
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Cream Cheese Frosting Ingredients:
- 1/2 C unsalted butter, room temp
- 1 package ( 8 oz) cream cheese, room temp
- 4 C powder sugar
- 2 tsp vanilla
- 1 tsp cinnamon
Fondant Apple Decoration Ingredients:
- Red Fondant (You can get fondant at Walmart, craft stores or Amazon)
- Mini apple cookie cutter
- Red, brown and green gel food coloring (I swear by Wilton gel colors)
- Small pastry paint brush
- Wax paper
Making the cupcakes:
- Preheat oven to 350. Line cupcake tin with paper liners.
Using an electric mixer cream the butter and sugar together in a large bowl. - Add the eggs, one at a time, beating well after each egg has been added.
- In a small bowl add baking powder, cinnamon, and salt mixing these together.
- Add this mixture to the egg, butter and sugar bowl stirring as you add.
- Start by adding flour to the other bowl, then add apple cider, continue to alternate adding the flour with the apple cider until all of the ingredients have been completely blended together.
- Using a medium ice cream scoop, fill each lined cupcake tin with batter ¾’s full.
- Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
- Cool briefly then transfer the cupcakes to a wire rack to cool completely.
Making the frosting:
- With an electric mixer beat the butter and cream cheese together until blended.
Slowly add a little amount of powder sugar at a time to the butter/cream cheese mixture, beating after each addition. - Then add the vanilla, mixing until all ingredients are well blended.
- Spoon the frosting into a pastry bag with a #13 tip.
- Twisting the open end of the pastry bag to push the frosting to the tip and working from the outside edge of the cupcake to the center of the cupcake in a circular motion.
Let’s make the apple:
- Roll out the fondant on a piece of wax paper.
- Using a miniature apple cookie cutter make several apples.
- Now with the red gel food coloring, paint the body of the apple a bright red.
- Add the stem of the apple with the brown gel food coloring and next add the leaves with the green gel food coloring by painting each one with the paint brush.
- Allow drying completely then using a spatula remove each apple from the wax paper and directly add it to the frosted cupcake.
Apple Cider Cupcakes
Ingredients
Apple Cupcake Ingredients:
- 2 eggs room temp
- 1 2 ⁄3 C flour
- 1 C apple cider
- ⅔ C light brown sugar
- ½ C salted butter room temp
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Cream Cheese Frosting Ingredients
- 1/2 C unsalted butter room temp
- 1 package 8 oz cream cheese, room temp
- 4 C powder sugar
- 2 tsp vanilla
- 1 tsp cinnamon
Fondant Apple Decoration Ingredients
- Red Fondant
- Mini apple cookie cutter
- Red brown and green gel food coloring
- Small pastry paint brush
- Wax paper
Instructions
Making Apple Cide Cupcakes:
-
Preheat oven to 350. Line cupcake tin with paper liners.
-
Using an electric mixer cream the butter and sugar together in a large bowl.
-
Add the eggs, one at a time, beating well after each egg has been added.
-
In a small bowl add baking powder, cinnamon, and salt mixing these together.
-
Add this mixture to the egg, butter and sugar bowl stirring as you add.
-
Start by adding flour to the other bowl, then add apple cider, continue to alternate adding the flour with the apple cider until all of the ingredients have been completely blended together.
-
Using a medium ice cream scoop, fill each lined cupcake tin with batter ¾’s full.
-
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
-
Cool briefly then transfer the cupcakes to a wire rack to cool completely.
Making the Cream Cheese Frosting:
-
With an electric mixer beat the butter and cream cheese together until blended.
-
Slowly add a little amount of powder sugar at a time to the butter/cream cheese mixture, beating after each addition.
-
Then add the vanilla, mixing until all ingredients are well blended.
-
Spoon the frosting into a pastry bag with a #13 tip.
-
Twisting the open end of the pastry bag to push the frosting to the tip and working from the outside edge of the cupcake to the center of the cupcake in a circular motion.
Make the Apple Decoration:
-
Roll out the fondant on a piece of wax paper.
-
Using a miniature apple cookie cutter make several apples.
-
Now with the red gel food coloring, paint the body of the apple a bright red.
-
Add the stem of the apple with the brown gel food coloring and next add the leaves with the green gel food coloring by painting each one with the paint brush.
-
Allow to dry completely then using a spatula remove each apple from the wax paper and directly add it to the frosted cupcake.