Sparkling Apple Cider Apple Cinnamon Cupcakes

By á-3948

I adapted this recipe to include Sparkling Apple Cider for our New Years Eve Party

Ingredients

• Cupcakes
• 2 3/4 all purpose flour
• 2 1/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 tsp pure vanilla extract
• 1/2 tsp finely grated lemon or orange zest
• 1 cup Sparkling Apple Cider
• Apple Topping
• 3 tbsp (40 g) unsalted butter
• 1/3 cup granulated sugar
• 3 granny smith apples, peeled, cored and thinly sliced
• (I added a splash of cider)
• Cinnamon Frosting
• 12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
• 1 1/2 cups confectioner's sugar
• 1/2 tsp ground cinnamon

Details

Preparation time 30mins
Cooking time 50mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. (This is where I added a splash of Sparkling Cider.) Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.

Recipe Adapted from: http://alpineberry.blogspot.com/2007/10/apple-pie-cupcake.html

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.

On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag (Or like I do poorman pipping bag the ziplock bag with corner cut off). Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.