Apple Cider Cupcakes
Capture the essence of a New Hampshire autumn! These cupcakes feature fresh-pressed apple cider from Granite State orchards, warm cinnamon spices, and a luscious pure maple buttercream made with New Hampshire's finest maple syrup. Peak foliage season in cupcake form.
Equipment Needed
Instructions
Reduce the apple cider: In a small saucepan, bring 1 cup apple cider to a boil over medium-high heat. Reduce heat and simmer until reduced to 1/2 cup (about 15-20 minutes). This concentrates the apple flavor beautifully. Let cool completely before using.
Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. The spice mixture should smell like autumn in New England.
Cream butter and sugar: In a large bowl, beat softened butter and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
Combine wet and dry: Add the flour mixture to the butter mixture in three additions, alternating with the reduced apple cider, beginning and ending with flour. Mix on low speed just until combined after each addition.
Bake: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes.
Make the cider glaze: In a small saucepan, combine 1/2 cup apple cider and 2 tablespoons brown sugar. Bring to a simmer and cook until reduced by half and syrupy (about 5 minutes). Brush warm glaze over the still-warm cupcakes. Transfer to wire rack to cool completely.
Make the maple buttercream: Beat softened butter for 3-4 minutes until pale and creamy. Add powdered sugar one cup at a time, mixing on low then medium speed. Add maple syrup, heavy cream, and salt. Beat on high for 2-3 minutes until light and fluffy.
Frost and garnish: Pipe or spread the maple buttercream generously on each cooled cupcake. Drizzle with a touch of extra maple syrup, dust with cinnamon, and top with a dried apple chip and small cinnamon stick.
💡 Pro Tips & Variations
- Visit a New Hampshire orchard: Places like Apple Hill Farm in Concord, Applecrest Farm in Hampton Falls, or Mack's Apples in Londonderry sell fresh-pressed cider that elevates these cupcakes.
- About NH maple syrup: New Hampshire is the 4th largest maple producer in the US. Look for syrup from the Colebrook area or Parker's Maple Barn for authentic flavor.
- Make dried apple chips: Slice apples paper-thin, brush with lemon juice, and bake at 200°F for 2-3 hours until dried and crispy.
- For extra apple flavor: Add 1/2 cup of finely diced fresh apples to the batter before baking.
- Cider donuts inspiration: These cupcakes are inspired by the beloved cider donuts found at every NH apple orchard in fall.
- Storage: Store at room temperature for 2-3 days. The apple and maple flavors actually deepen overnight!