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Apple Cider Cupcakes with Apple Cider Cranberry Filling & Cinnamon Cream Frosting

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Moist and flavorful apple cider cupcakes.

This is the best time of year for baking. If you want your kitchen filled with Fall aromatics like pumpkin and cinnamon and apples! There’s nothing cozier than this recipe.



              For the Cupcake

  • 2 eggs
  • 1 2/3 cup flour
  • 1 cup apple cider
  • 2/3 cup sugar
  • ½ cup butter
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla

For the Frosting

  • 1 package cream cheese
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • ½ Tbsp cinnamon

For the Cranberry Filling

  • 12oz bag fresh cranberries
  • ¼ cup granulated sugar
  • ¼ cup maple syrup
  • ½ sweet apple, peeled and finely diced
  • ½ cup apple cider
  • 1 cinnamon stick


              For the Cupcakes

  1. Cream together butter and sugar in a large mixing bowl using a hand mixer. Add the eggs and vanilla and mix until fully incorporated.
  2. In a separate bowl, combine the dry ingredients together.
  3. Alternating between apple cider and the dry mixture, slowly incorporate them into the butter/sugar/egg mixture.
  4. Line cupcake tins with liners.
  5. Fill cupcakes 2/3 and bake at 350 F for 15 minutes or until toothpick inserted into the center comes out clean. Let cool completely.

For the Frosting

  1. Cream the cream cheese and butter together with a hand mixer for about 2 minutes, until light and fluffy.
  2. Add vanilla and mix to combine.
  3. Add half of the powdered sugar and half of the cinnamon. Cream mixture for about 1 minute. Then add the second half and cream until smooth.
  4. Keep covered in the refrigerator until ready to frost.


For the Cranberry Filling

  1. Place all ingredients in the heated blender.
  2. Set to soup setting and let simmer for 15 minutes. Remove the cinnamon stick.
  3. Hit the Chop button twice. Turn off the blander and let sit to cool.

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