Description
Enjoy these moist Cinnamon Apple Cider Cupcakes, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup apple cider, reduced to 1/4 cup
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with reduced apple cider and sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting and enjoy.
Notes
- For a stronger apple flavor, use apple cider reduction in the frosting.
- Store cupcakes in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg