Apple Cider Cupcakes & Salted Caramel Buttercream. featured in Homemade Apple Cider And Apple Cider Cupcakes. Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frosting makes for a mouthwatering fall dessert! ~How To Make Amazing Apple Cider From Scratch- Easy Apple Cider Recipe. Apple Cider Cupcakes - Soft and fluffy cupcakes made with fresh apple cider for a delicious fall-inspired sweet treat.

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I think most of the world is in agreement that this is the BEST time of year for baking. My kitchen is filled with Fall aromatics. Shank explains that apple cider donuts available at Weaver's Orchard inspired her cider cupcake recipe. "I do love using local ingredients in baking. You can prepare Apple Cider Cupcakes & Salted Caramel Buttercream using 17 components and 6 actions. Here is exactly how we prepare.

What needs to be prepared of Apple Cider Cupcakes & Salted Caramel Buttercream

Detaile. of cupcakes.
Directions. 2 of eggs.
Guidelines. 1 2/3 cup of all purpose flour.
Instructions. 1 cup of apple cider.
Directions. 2/3 cup of sugar.
Step by step. 1/2 cup of butter, softened.
Guidelines. 2 tsp of baking powder.
Guidelines. 1 tsp of cinnamon.
Step by step. 1/2 tsp of salt.
Detaile. 1 tsp of vanilla extract.
Step by step. of frosting.
Step by step. 1/2 cup of butter softened.
Detaile. 1/2 cup of shortening.
Directions. 1/2 bag of Kraft caramels, melted with 2 tbsp water.
Instructions. 1 tsp of salt.
Step by step. 4 cup of powdered sugar.
Directions. 1 tbsp of milk for thinning if needed (or 2 tbsp).

We live in a fantastic area for local ingredients. These cupcakes have all the flavor of apple cider and are perfect for this time of year. If you use fresh apple cider, they taste even more amazing! Top them off with some apple cider frosting and you are.

How To Make Apple Cider Cupcakes & Salted Caramel Buttercream

For cupcakes: Whisk together all ingredients..
Fill cupcake liners 2/3 full and bake at 350º for 19 minutes..
For buttercream: In a stand mixer, cream together the butter and shortening..
Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition..
Add milk, by the tbsp. as needed for thinning.
*The caramel is a little tricky just in that it needs to be the right temperature-- warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel-- if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch..

Remember last week when I shared those chocolate espresso cupcakes? I told you that I went totally crazy and made, not one, but two different cupcakes for Marc's birthday. Frost cupcakes and garnish each cupcake with a few walnuts if you like. Autumn-inspired cupcakes featuring warm cinnamon and sweet/tart apple flavors. If you have a sweet tooth and a love for autumn's favorite flavor duo, these cupcakes are for you.

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