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Cinnamon Orchard Apple Cider Cupcakes are a delightful fusion of flavors that beautifully capture the essence of fall. As the leaves begin to change and the air turns crisp, apple cider becomes a staple in many kitchens. This recipe transforms traditional apple cider into a moist, flavorful cupcake that evokes memories of orchard visits and cozy gatherings. With the warm spices of cinnamon and nutmeg complementing the sweetness of fresh apples, these cupcakes are not just a treat; they embody the spirit of autumn.

Apple Cider Cupcakes

Indulge in the warmth of autumn with these delightful Cinnamon Orchard Apple Cider Cupcakes. Infused with the flavors of fresh apple cider, cinnamon, and nutmeg, each bite promises a moist and fluffy treat reminiscent of cozy orchard visits. Perfect for gatherings or simply enjoying at home, these cupcakes can be topped with a creamy apple cider frosting for an extra touch of sweetness. Capture the essence of fall in your kitchen with this wonderful recipe that evokes nostalgic memories and the joy of seasonal baking.
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup apple cider

1 cup peeled chopped apples (preferably Granny Smith or Honeycrisp)

Optional: ½ cup chopped walnuts or pecans for added crunch

For the frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

2 tbsp apple cider

½ tsp cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until well combined.

          Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

            Fold in Apples and Nuts (if using): Gently fold in the chopped apples and walnuts/pecans until evenly distributed throughout the batter.

              Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full with the batter, ensuring an even distribution.

                Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the pan from the oven and allow the cupcakes to cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.

                    Make the Frosting: In a medium bowl, beat the softened butter until light and creamy. Gradually add the powdered sugar, mixing well. Incorporate the apple cider and cinnamon, beating until smooth and fluffy.

                      Frost the Cupcakes: Once the cupcakes are completely cooled, frost each with the apple cider frosting using a piping bag or a simple spatula.

                        Serve and Enjoy: Optional: Garnish with a sprinkle of cinnamon or even a thin slice of apple on top. Serve at room temperature and enjoy your delightful apple cider cupcakes!

                          Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 cupcakes