Apple Cider Cupcakes with a Maple Cream Cheese Frosting
A moist cupcake bursting with apple cider and topped with a rich and creamy maple-infused cream cheese frosting. The perfect Harvest time treat!
Ingredients
For the Cupcakes
- 1 ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 (21g) packet Apple Cider mix (dry)*
- ½ stick unsalted butter softened to room temp.
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs at room temp.
- ½ cup vanilla yogurt
- ½ cup applesauce (I used homemade)
- 1 ½ teaspoons vanilla
For the Maple Cream Cheese Frosting
- ½ cup salted butter
- 8 ounces cream cheese
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon maple flavoring**
- 3 ½ cups powdered sugar
- Walnuts (optional)
Instructions
To make the Cupcakes
- Preheat oven to 350ºF, and line a muffin tin with paper liners.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, spices and Apple Cider mix. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until light and fluffy. Reduce speed to low and add the eggs, one at a time, until fully incorporated. Add the yogurt, applesauce, and vanilla and mix to combine.
- With mixer set on low speed, slowly add in flour mixture and mix just until incorporated. Do not overmix! Stop mixer and scrape down sides and bottom of bowl, giving one last stir by hand to ensure everything's well blended.
- Using an ice cream scooper or two large spoons, scoop batter into lined muffin cups about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
To Make the Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on high, until smooth. Add the maple syrup, vanilla, and maple flavoring and mix until combined.
- With mixer on low, slowly add the powdered sugar, a 1/2 cup at a time. Once all sugar has been added, whip frosting on high for about 30 seconds until light and fluffy.
- Frost cupcakes as desired. Top each one with a walnut. Cupcakes will stay fresh sealed in an airtight container or covered in plastic wrap in the refrigerator for up to 1 week.***
Notes
*I used Alpine brand's Spiced Apple Cider Original.
**The maple flavoring adds a much more concentrated maple flavor without adding a lot of liquid to the recipe which is why I used it in addition to regular maple syrup. You should be able to get maple flavoring at most grocery stores, but if you can't find it, increase the maple syrup to 4 tablespoons.
***I would suggest leaving the cupcakes out at room temperature for about 15 minutes before serving. This will allow the cupcake to soften up a bit, so they're not as dense.