Description
Delight in autumn’s flavors with these moist and spiced Apple Cider Donut Cupcakes, topped with a sweet cinnamon glaze. Perfect for a fall treat or gathering.
Ingredients
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
⅛ teaspoon ground cloves
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup unsweetened apple cider
For the Glaze:
1 cup powdered sugar
2 tablespoons apple cider
½ teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream softened butter with granulated sugar until light and fluffy.
4. Beat in egg and vanilla until well combined.
5. Add dry ingredients in two additions, alternating with the apple cider, beginning and ending with dry. Mix just until combined; do not overmix.
6. Divide batter evenly among the 12 liners.
7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan a few minutes, then transfer to a wire rack to cool completely.
9. Make the glaze: Whisk powdered sugar, apple cider, and cinnamon until smooth.
10. Dip cooled cupcake tops into the glaze, letting excess drip off. Allow glaze to set, then serve.
Notes
For a “donut” finish, roll freshly glazed cupcakes in cinnamon sugar.
Use unsweetened cider; for stronger flavor, reduce it by simmering to concentrate.
Store at room temperature in an airtight container up to 3 days—often even better the next day.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 35g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg