Apple Cider Cupcakes

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We may never run out of ways to use Apple Cider here at Louisburg Cider Mill, and this recipe is just further proof of that. Use our Old Fashioned Apple Cider to turn your favorite dessert into a fall staple in your home!

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Ingredients

FOR THE APPLE CIDER REDUCTION:

• 3 C. Louisburg Cider Mill Old Fashioned Apple Cider reduced to

1/2 C. for cupcake batter

• 2 C. Louisburg Cider Mill Old Fashioned Apple Cider reduced to

1/4 C. for drizzle

FOR THE CUPCAKES:

• 1 1/2 tsp. Baking Powder

• 1/4 tsp. Baking Soda

• 1/2 tsp. Salt

• 2 1/4 C. Flour

• 2 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Ground Nutmeg

• 1 C. Buttermilk

• 10 Tbsp. Unsalted Butter, softened

• 1 C. Granulated Sugar

• 1/2 C. Light Brown Sugar, packed

• 2 Eggs

• 1 tsp. Vanilla Extract

FOR THE CREAM CHEESE FROSTING:

• 1 1/2 C. Unsalted Butter, softened

• 12 oz. Cream Cheese, softened

• 4 1/2 C. Powdered Sugar

• 1/2 tsp. Vanilla Extract

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Instructions

For the Apple Cider Reduciton:

1. Add 3 cups of apple cider to a saucepan and 2 cups to another saucepan. Bring cider to a slow simmer over medium low heat. It takes a long time to reduce the cider to the right consistency, about 30 minutes or so.

2. For the Cupcakes:

   Preheat oven to 350ºF

3. Start by creaming 10 Tbsp. of softened, butter together with 1 cup of granulated sugar and 1/2 cup of packed, light brown sugar. Then mix in 2 eggs and 1 tsp. vanilla

4. Next add 1 cup of buttermilk and the 1/2 cup portion of reduced apple cider and combine

5. In a separate bowl sift together 2 1/4 cups of flour, 1 1/2 tsp. of baking powder, 1/4 tsp. of baking soda, 1/2 tsp of salt, 2 1/2 tsp. of ground cinnamon and 1/2 tsp of ground nutmeg in a medium sized bowl.

6. Add the dry ingredients to the wet ingredients and combine.

7. Line cupcake pan with cupcake liners and fill each liner 3/4 of the way full.

8. Bake the cupcakes for 19-21 minutes until a toothpick comes out clean from the centers.

9. Let cupcakes cool completely before frosting them.

   For the Cream Cheese Frosting:

10. Add 12 oz. of softened cream cheese to a large mixing bowl and mix until smooth. Then add 1 1/2 cup of softened butter and mix until smooth.

11. Add 4 1/2 cups of powdered sugar, a little at a time until it is all combined. Last, add in 1/2 tsp. of vanilla.

    Assembling the Cupcakes:

12. When cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each one.

13. Lastly, take 1/4 cup portion of reduced apple cider and drizzle it over the tops of cupcakes.

    *Store leftover in an airtight container in the fridge for up to 3 days.

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Shop at LouisburgCiderMill.com for some of these ingredients and see what other items you can add to your pantry this season!

If you can't find it online, visit our Country Store in Louisburg, KS for some more options!