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Apple Cider Cupcakes with Coffee Buttercream

Perfect for crisp fall days, these cupcakes are the best way to use some of the apple cider. Lightly spiced, apple cider infused, cupcakes are topped with a light and fluffy espresso buttercream. These cupcakes are reminiscent of the classic fall treat, apple cider donuts and coffee, that we all know and love.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 cupcakes
Ingredients Method

Ingredients
  

Apple Cider Cupcakes
  • 1 cup apple cider
  • 1 ¾ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ¼ cup salted butter melted
  • 1 cup brown sugar
  • 2 large eggs
  • ¼ cup sour cream
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
Cinnamon Sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
Coffee Frosting
  • 1 cup unsalted butter softened to room temperature
  • 2 Tablespoons boiling water
  • 2 Tablespoons espresso powder
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • a pinch of salt

Method
 

Reduce the apple cider
  1. Pour the apple cider into a small saucepan. Over medium heat, bring the cider to a low boil. Cook at this heat, stirring occasionally, until the cider has reduced to ½ cup. Pour the reduced cider into a small bowl to cool.
  2. Preheat the oven to 350℉. Line a 12 count muffin tin with liners. Set aside.
Make the cupcakes
  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until combined. Set aside. To a medium sized mixing bowl, add the vegetable oil, melted butter, and brown sugar. Whisk until combined. Whisk in the eggs and the mixture should smooth out. Finally, add in the vanilla, sour cream, milk, and cooled reduced apple cider. Whisk until smooth. Pour the wet ingredients into the dry ingredients, and whisk until smooth. Let the batter rest at room temperature for 10 minutes.
Make the cinnamon sugar
  1. In a small bowl whisk together the granulated sugar and cinnamon.
  2. Scoop/ pour the batter evenly among the previously prepared muffin tin. Sprinkle the top of each cupcake with the cinnamon sugar. Bake for 17-23 minutes or until the cupcakes bounce back when lightly poked.
Make the frosting
  1. In a large mixing bowl using either a hand or stand mixer fitted with a whisk attachment, whip the butter on high speed for 5 minutes. Using a spatula, scrape down the sides and bottom of the bowl, and then whip for another 2 minutes.
  2. In a small bowl, whisk together the espresso powder and hot water. Add this espresso mixture, along with the confectioners sugar, vanilla extract, and salt, to the butter and mix on low speed until combined, about 30 seconds. Then turn the mixer up to high speed and whip for around 2 mintues. The frosting should be very light and creamy.
  3. Add the frosting to a piping bag fitted with a star tip, I used Wilton 1M. Pipe the frosting in a spiral on top of the cupcakes. If desired, top with a sprinkle of cinnamon and some coffee beans. Enjoy! Leftover cupcakes last up to 4 days sealed in an airtight container in the refrigerator.