APPLE CIDER CUPCAKES-RECIPE

[Nat Quinn]

 

 

Ingredients:

1 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 cup unsweetened apple sauce

1/3 cup canola oil

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/2 tsp pure vanilla extract

3/4 cup apple cider

Optional: chopped walnuts or pecans for added crunch

Directions:

Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

In a large bowl, blend apple sauce, oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing after each, then stir in vanilla.

Gradually mix in dry ingredients and apple cider alternately, starting and ending with dry ingredients. Mix just until combined, being careful not to overmix.

Fold in nuts if using. Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.

Let cool in pans briefly, then transfer to a wire rack to cool completely before frosting.

Variations & Tips:

For a heartier texture, use half whole wheat flour.

For a surprise, add a spoonful of apple pie filling to each cupcake before baking.

Pair with cinnamon-spiced cream cheese frosting or a simple dusting of powdered sugar.

Always use fresh apple cider for the best flavor.

If it’s apple-picking season, press your own cider for a truly authentic experience.

These Apple Cider Cupcakes, delightful on their own, can be dressed up with cinnamon whipped cream or caramel drizzle for special occasions. Enjoy them with a warm mug of mulled cider or robust coffee for a cozy snack that warms your heart.

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