Apple Cider Donut Cupcakes: Our 8 Favorite
These apple cider donut cupcakes are a delightful fall treat, combining the flavors of apple cider donuts in a convenient cupcake form. They are perfect for sharing at gatherings or enjoying as a cozy dessert.
Equipment
- Muffin pan
- Paper liners
- Mixing bowls
- Whisk
- Electric mixer
- Wire rack
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup apple cider, reduced
- 1/2 cup buttermilk
Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 cup melted unsalted butter
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, cream together 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 reduced apple cider and buttermilk; mix until just combined.
- Divide the batter evenly among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the topping, combine sugar and cinnamon in a small bowl. Brush each cooled cupcake with melted butter and dip into the cinnamon sugar mixture to coat.
Notes
For an extra boost of apple flavor, you can simmer additional apple cider until it reduces to a syrup consistency and drizzle it over the cooled cupcakes before adding the cinnamon sugar topping.