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–+ servings

Apple Cider Cupcakes

Cinnamon cupcakes frosted with a tangy apple cider frosting
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 24
Calories 353 kcal

Equipment

  • 1 piping bag
  • 1 large star tip
  • 24 cupcake liners
  • muffin pan

Ingredients
  

Cupcakes
  • ⅔ cup sour cream, room temperature
  • ¾ cup buttermilk, room temperature and shaken (see note at the end of the recipe)
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon cinnamon
  • (1) 15 to 16-ounce box white cake mix
Frosting
  • 3 sticks salted butter, softened
  • 1 teaspoon vanilla extract
  • 6 tablespoons apple cider mix
  • 1 pinch salt
  • 6 tablespoons heavy cream
  • 5 - 5 ½ cups powdered (icing) sugar

Instructions
 

Cupcakes
  • Preheat oven to 325°F. Place cupcake liners into a muffin pan.
  • Add the sour cream, buttermilk, vanilla, eggs, and vegetable oil to a large mixing bowl. Whisk until smooth.
  • Place the cake mix and cinnamon into a sifter or wire-mesh strainer and sift the dry ingredients into the wet ingredients. Stir until smooth but not overmixed. Do not skip sifting the cake mix to prevent lumps in the batter.
  • Place the cake batter into the cupcake liners using a cookie scoop or large spoon, filling them 1/2 to 2/3 full.
  • Bake for 15-18 minutes or until the cupcakes are lightly browned and a toothpick inserted into the middle comes out clean or with crumbs. Do not overbake. Remove the cupcakes from the oven. After a couple of minutes of cooling, transfer them to a cooling rack before frosting.
Frosting
  • Beat the butter, vanilla, apple cider mix, salt, and cream with an electric mixer until creamy.
  • Place the apple cider mix, salt, vanilla, and cream into a small bowl. Stir until the apple cider mix dissolves. Pour into the bowl with the butter and beat until smooth.
  • Add the powdered sugar, one cup at a time, beating between each addition. If the frosting is too stiff, add more cream. If too soft, add more sugar.
  • Use a piping bag and a large star tip to pipe frosting onto the cupcakes. Pipe a circle of frosting around the outside of the cupcake top. Continue circling, moving closer to the center. This will make the frosting taller in the center of the cupcake.

Notes

Buttermilk

Buttermilk can separate into curds and whey after it sits for a while. Always vigorously shake the buttermilk container before using it to remix any separation of the milk.

Do Not Overmix the Batter

Do not overmix the batter when you add the dry cake ingredients to the wet ingredients. Overmixing the batter produces gluten, making the cupcakes tough and chewy.

Nutrition

Calories: 353kcalCarbohydrates: 46gProtein: 2gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 261mgPotassium: 51mgFiber: 0.3gSugar: 37gVitamin A: 472IUVitamin C: 0.1mgCalcium: 71mgIron: 1mg
Keyword apple cider cupcake recipe, apple cider cupcakes, fall cupcakes, semi-homemade apple cider cupcakes, thanksgiving apple cider cupcakes
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