Hard Cider Cupcakes

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
9 cupcakes
Level:
Easy

Ingredients
  • Two 12-ounce bottles hard cider
  • 1/2 cup sugar
  • Nonstick cooking spray, for spraying the cupcake liners
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons apple butter
  • 2 tablespoons sour cream
Directions
  • Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside.

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.

  • Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.

  • Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.

  • While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen