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–+ servings
Apple Cider Cupcakes

Delicious Apple Cider Cupcakes with Spiced Buttercream Frosting

These Apple Cider Cupcakes blend the essence of fall with spiced buttercream frosting, making them a must-try treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups oat flour ensure it's certified gluten-free
  • 1 tsp baking powder acts as a leavening agent
  • 1 pinch salt enhances flavor
  • 1 tsp cinnamon or substitute with pumpkin spice
  • 1 tsp nutmeg use sparingly
  • 1 tsp allspice or a blend of spices
  • 1 pinch cloves prefer ground cloves
  • 0.5 cups butter melted; coconut oil for dairy-free
  • 1 cups brown sugar consider coconut sugar
  • 1/3 cups applesauce sweetened or unsweetened
  • 1 cups apple cider key flavoring component
  • 1 tsp vanilla extract pure for best results
  • 2 large eggs or substitute with flax or chia eggs
For Spiced Buttercream Frosting
  • 0.5 cups butter softened; dairy-free for vegan
  • 2 cups powdered sugar adjust sweetness to taste
  • 1 dash cinnamon optional for added flavor
  • 1 dash nutmeg optional for added flavor
  • 1-2 tbsp water or apple cider to adjust frosting consistency

Equipment

  • Mixing bowls
  • whisk
  • Cupcake Pan
  • Paper Liners
  • Piping bag

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk until evenly mixed; set aside.
  2. In a large bowl, cream together melted butter and brown sugar until smooth. Add applesauce, apple cider, and vanilla extract; blend until fluffy.
  3. Crack in the eggs and beat gently. Gradually fold in the dry ingredients until just combined.
  4. Preheat oven to 350°F (175°C). Line cupcake pan with paper liners and spray lightly with non-stick spray.
  5. Fill each cupcake liner about ¾ full with the batter. Bake for 18-22 minutes, checking for doneness.
  6. Allow cupcakes to cool on a wire rack for 5 minutes, then remove from pan and cool completely.
  7. In a medium bowl, blend softened butter and powdered sugar, adding cinnamon and nutmeg. Adjust consistency with water or apple cider.
  8. Frost cooled cupcakes with spiced buttercream and add optional decorations.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for best results. Be careful not to overmix the batter to maintain fluffiness.

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