Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) apple cider
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2 tablespoons (30 ml) apple cider
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Beat softened butter and granulated sugar until pale and fluffy.
- Beat in the eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and apple cider, mixing gently until just combined.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for five minutes, then transfer them to a wire rack to cool completely.
- Beat softened butter for the frosting until creamy, then gradually add powdered sugar.
- Add apple cider, vanilla, cinnamon, nutmeg, and salt, then beat until smooth and fluffy.
- Pipe or spread the frosting over the cooled cupcakes.
- Finish with a light sprinkle of cinnamon and serve.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Cuisine: American