A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.

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Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
25 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

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  • Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

Nutrition Facts

329 calories; protein 3.5g 7% DV; carbohydrates 43.8g 14% DV; fat 15.8g 24% DV; cholesterol 71.9mg 24% DV; sodium 279.3mg 11% DV. Full Nutrition
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