The Sweet Scent of Autumn in Every Bite
A Taste of Nostalgia and Comfort
Autumn brings magic. Leaves crunch underfoot, and the air smells of apple cider. This feeling connects to the joy of baking and waiting for seasonal treats. Today, bring the best of fall into your kitchen with a delightful twist.
Why You’ll Love These Apple Cider Donut Cupcakes
All the Donut Goodness, None of the Fryer Fuss
Bake “donut” flavor without deep-frying. This means convenience and less mess.
The Unbeatable Flavor Combination
Warm spices, apple cider, and tender cake create a great taste. You get a perfect balance of sweet and tangy.
Perfect for Any Autumn Occasion
These are good for breakfast, dessert, parties, or a cozy evening treat. They are easy to share and impress.
How to Make Apple Cider Donut Cupcakes
Making these cupcakes is simple. You follow clear steps to get the best flavor and texture.
Ingredients of Apple Cider Donut Cupcakes
For the Moist and Flavorful Cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Allspice
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Apple cider (reduced)
- Buttermilk (or milk + lemon juice/vinegar)
For the Irresistible Cinnamon Sugar Topping:
- Melted unsalted butter
- Granulated sugar
- Ground cinnamon
Directions of Apple Cider Donut Cupcakes
Preparing Your Ingredients for Success
Preheat your oven to the temperature given in the recipe. Line your cupcake tins with paper liners. Reduce the apple cider on the stove. This step makes the apple flavor stronger.
Crafting the Cupcake Batter
Sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the dry ingredients and the liquid ingredients (reduced cider and buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix the batter.
Baking to Golden Perfection
Fill each cupcake liner about two-thirds full with batter. Bake for the time specified in the recipe, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes, then move them to a wire rack to cool completely.
The Signature Cinnamon Sugar Finish
Once the cupcakes are cool, dip the top of each cupcake into melted unsalted butter. Then immediately roll the buttered tops in the cinnamon sugar mixture.
How to Serve Apple Cider Donut Cupcakes
Classic Pairings for Your Apple Cider Donut Cupcakes
Enjoy these cupcakes with hot coffee, warm tea, or a cold glass of milk. You can also serve them with a scoop of vanilla ice cream.
How to Store Apple Cider Donut Cupcakes
Store Apple Cider Donut Cupcakes in an airtight container at room temperature. They stay fresh for 2-3 days. You can also keep them in the refrigerator for up to 5 days, but they taste best at room temperature.
Tips to Make Apple Cider Donut Cupcakes
Don’t Skip the Cider Reduction!
This step is important for a strong apple flavor. It concentrates the apple cider.
Room Temperature Ingredients Matter
Using ingredients at room temperature helps the batter mix smoothly. This affects the final texture.
The Art of Not Overmixing
Mix the batter only until the ingredients are just combined. This keeps your cupcakes tender, not tough.
Cooling is Key for the Topping
Let the cupcakes cool completely before adding the cinnamon sugar. This stops the topping from melting off.
Variation
Get Creative: Variations to Try
- Maple Glaze: Drizzle with a simple maple glaze instead of cinnamon sugar.
- Cream Cheese Frosting: Top with a spiced cream cheese frosting for extra indulgence.
- Apple Pie Filling: Core out a small center and fill with a teaspoon of apple pie filling.
- Nutty Crunch: Add finely chopped pecans or walnuts to the batter.
FAQs
Can I use apple juice instead of apple cider for these apple cider donut cupcakes?
You can use apple juice, but fresh apple cider gives a richer, more real flavor. Apple juice is often sweeter and does not have the same tartness that balances the spices well in these apple cider donut cupcakes.
How long do apple cider donut cupcakes stay fresh?
Stored in an airtight container at room temperature, these apple cider donut cupcakes stay fresh for 2-3 days. You can also refrigerate them for up to 5 days, though they taste best at room temperature.
Can I freeze these apple cider donut cupcakes?
Yes, you can freeze the unfrosted or untopped apple cider donut cupcakes for up to 2-3 months. Wrap each one in plastic wrap, then put them in an airtight freezer-safe bag. Thaw them at room temperature and then add the cinnamon sugar topping.
Conclusion: Your New Go-To Fall Treat Awaits!
Embrace the Flavors of the Season
Enjoy making and tasting these delicious Apple Cider Donut Cupcakes. They are easy to make and taste great.
Share the Autumnal Joy
Try this recipe, share it with family and friends, and make your own sweet autumn memories. Bake, connect, and enjoy the season.
Apple Cider Donut Cupcakes
Equipment
- Oven
- 12-cup muffin tin
- Paper liners
- Small saucepan
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
Ingredients
For the Moist and Flavorful Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ cup unsalted butter (1 stick), softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup apple cider (reduced to ¼ cup)
- ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar, let sit 5 mins)
For the Irresistible Cinnamon Sugar Topping
- ½ cup melted unsalted butter
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Cupcake Preparation
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Reduce ½ cup apple cider to ¼ cup by simmering, then set aside to cool.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and allspice.
- In a large bowl, cream softened unsalted butter, ¾ cup granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients in three additions, alternating with the cooled reduced apple cider and buttermilk, mixing on low speed until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Topping Application
- While cupcakes are cooling, melt ½ cup unsalted butter in a small bowl. In another small bowl, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon.
- Once the cupcakes are completely cool, dip the top of each cupcake into the melted butter, allowing any excess to drip off.
- Immediately roll the buttered top in the cinnamon sugar mixture, ensuring it's evenly coated.
- Serve immediately with coffee, tea, milk, or a scoop of vanilla ice cream.