Spiced Apple Cider Caramel Christmas Cupcakes
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup apple cider (boiled down from 1 cup for more flavor)
- 1/4 cup sour cream
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 2 tablespoons heavy cream (for frosting)
Instructions
- Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. If you are reducing your apple cider, simmer 1 cup of cider in a small saucepan until it reduces to 1/2 cup, then let it cool completely before using.
- Step 2: Whisk Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of cinnamon, nutmeg, and salt. Ensuring these are well-combined helps the cupcakes rise evenly and distributes the spices perfectly throughout the batter.
- Step 3: Cream Butter and Sugar In a large mixing bowl, beat 1/2 cup of softened butter and the granulated sugar together using an electric mixer on medium-high speed. Continue for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Step 4: Incorporate Wet Ingredients Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the sour cream until smooth. The sour cream is the secret ingredient that ensures a moist and tender cupcake crumb.
- Step 5: Combine Mixtures Turn the mixer to low speed. Gradually add the dry ingredients in three parts, alternating with the apple cider in two parts. Start and end with the flour mixture. Mix only until just combined to avoid overworking the gluten, which can make cupcakes tough.
- Step 6: Bake the Cupcakes Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Transfer the tin to a wire rack to cool for 5 minutes, then move cupcakes to the rack to cool completely.
- Step 7: Fill with Caramel Once completely cooled, use a small knife or a cupcake corer to remove the center of each cupcake, going about halfway down. Spoon about 1-2 teaspoons of caramel sauce into the hollowed centers.
- Step 8: Frost and Decorate Beat the frosting butter, powdered sugar, cinnamon, and heavy cream together until smooth and airy. Pipe the cinnamon buttercream over the caramel-filled cupcakes. Drizzle with extra caramel sauce and a pinch of cinnamon or festive sprinkles for a holiday finish.