I just realized it was months and months since I posted a cake recipe. What's up with that? Are cupcakes "out" you guys? I feel like when I started this blog, they were all the rage, they are replaced eg Pies? I mean that would be fine with me as I guess you know that I love pies and cake making, but there is something about a small perfectly portioned cake I'll never get over. The flavor combos, icing, decoration options- I love it all. In my case, they will still be in there!
This particular little cake is just all fall. The cupcakes themselves are full of fresh apple cider, a flavor that really comes through every bite- giving them a comforting, warm fruity taste. The cake reminds me of apple cider donuts I if you like the apple orchard, which makes them even more perfect.
On another note- say a little prayer for my beloved camera. In case you were wondering- do not let a toddler sippy cup approach (and I mean anywhere near,) something valuable. Because no matter how "leak proof" it may be, it will probably leak and ruin your camera and lens and send them to the emergency room of the camera. I get the diagnosis of two later today to wish me luck. I had a few recipes to take last week that I had to postpone because of the dilemma without camera, but fortunately I am able to borrow for this post!
You have a wonderful week! Enjoy these little seasonal cakes and party!
- ½ cup unsalted butter, softened light brown
- ⅔ cup
- 2 eggs, room temperature
- 1 extract teaspoon vanilla
- 1½ cups all-purpose flour
- 2 cooking tea powder
- ¾ teaspoon salt
- cinnamon coffee 1 tablespoon
- ¼ tsp nutmeg
- ¾ fresh apple cider cup
- 1 stick unsalted butter, softened (8 tablespoons)
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons cider apple
- 1 teaspoon vanilla extract
- cinnamon and nutmeg to sprinkle
- Preheat oven to 350F. Line a cupcake box with liners- set aside.
- Cream together butter and brown sugar. Add eggs, one at a time and vanilla, mix until smooth, scraping bowl as needed.
- In another bowl, stir together flour, baking powder, salt, cinnamon and nutmeg. Add about ⅓ of the dry ingredients into the butter mixture, mixing on low until just combined.
- Add about half the apple cider and continue mixing at low temperatures. Add another ⅓ of the dry ingredients, the rest of cider, and finally the last of the dry season. Continue to mix on low until just combined, and use a spatula to make the final mix / scratch to make sure not to over mix the dough.
- Divide batter evenly among cupcake wells, about ¾ of the way full
- Bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes on wire rack before frosting
- Cream butter and cream cheese until smooth. Add powdered sugar, 1 cup at a time, mixing well between each addition. Add apple cider and vanilla, mixing great high until smooth and creamy.
- Spread or pipe frosting on the cupcakes but you like and sprinkle with cinnamon and nutmeg.
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