Apple Cider Cupcakes with Cinnamon Buttercream Icing
Feel that chill in the air? Winter is coming.
But for now, it's time to celebrate Fall. To help your taste buds adjust to the change in the weather, we've whipped up an easy dessert. Apple cider cupcakes, topped with cinnamon buttercream icing, are the perfect treat for autumn. These melt-in-your-mouth cupcakes will leave your house smelling like cinnamon. Not to mention that they match the colors outside.
1 2/3 c flour
2/3 c sugar
1 c apple cider (I made mine with instant apple cider mix)
1/2 softened butter
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1/2 c butter
1/2 c shortening
2 tsp vanilla
1 tbsp cinnamon
1 tbsp milk
1 bag of powdered sugar
Step 1: Preheat oven to 350 degrees. Prep cupcake tins with paper liners.
Step 2: Whisk together cupcake ingredients in a large bowl. Do not add cider while it's hot, or you'll cook the eggs.
Step 3: Fill cupcake liners about 2/3 of the way full. Bake for 19-22 minutes, or cooked through. Test with a toothpick.
Step 1: Beat together butter, shortening, and vanilla until creamed. Stir in cinnamon.
Step 2: Beat in powdered sugar one cup at a time. When the mixture becomes thick, add 1 tbsp of milk and keep beating. Mix in the entire bag of powdered sugar. You will have extra icing. Either cut the recipe in half before you start, or store icing in the fridge.
To get the two-toned roses that I decorated my cupcakes with, divide your icing in half and color one half red and the other orange. Then follow the instruction here to create two-toned roses.
And that's it! A super easy recipe for fall. These cupcakes will definitely impress at any fall or Halloween party. Enjoy!