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Hard Cider Cupcakes with Whiskey Frosting Recipe
Hard Cider Cupcakes with Whiskey Frosting Recipe
- Recipe Submitted by Cobb on 12/05/2014
Category: Side Dishes, Holiday, Desserts
Ingredients List
- ~~ Cinnamon Spice Hard Cider Cupcakes ~~
- â…“ cup butter
- 1 egg, room temperature
- 1 cup buttermilk, room temp
- 1 cup dark brown sugar
- â…“ cup sugar
- ½ tablespoon vanilla extract
- 2½ cups flour
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 cup hard apple cider, room temperature*
- ~~ Whiskey Caramel Apple Filling ~~
- 3 tablespoons butter
- 2 large (or 3 small) crisp apples peeled, cored, and diced (I used Gala apples)
- ¼ cup dark brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- 1 teaspoon cornstarch
- 2 tablespoons whiskey**
- ~~ Cinnamon Whiskey Buttercream ~~
- 1 cup butter, at room temperature
- 3½ cups powdered sugar
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1-2 tablespoons whiskey**
Directions
~~ For the Cupcakes ~~
Preheat oven to 350° F.
In a small saucepan, heat the butter over medium-low heat, whisking constantly.
The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. Pour into stand mixer and let cool. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.
In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda. Gradually add the flour to the wet ingredients, scraping down the sides of the bowl after each addition.
Once the flour is fully incorporated, stir in the hard cider, being careful not to over mix. Scrape the sides and bottom to make sure there aren”™t any clumps.
Spray cupcake tin with non-stick spray. Insert cupcake liners and fill each a little more than halfway.
Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Side Note: Put down that second glass of cider, we don”™t want those cupcakes burning!
~~ For the Filling ~~
Melt the butter in a medium-sized saucepan over medium heat. Add the apples, sugar, cinnamon, salt, and vanilla. Cook for about 10 minutes on medium-low heat, stirring occasionally, until the apples are soft and have released their juices. (It will smell delicious!)
In a separate bowl, whisk together the whiskey with cornstarch. Then add to the pan with the apples and cook for another 3 minutes, until the liquid thickens. Set aside to cool.
apples
~~ For the Frosting ~~
Cream the butter for a minute or two. Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
Add the whiskey, start with one tablespoon and add more until you reach desired consistency (I ended up using 2 tablespoons). Beat on high for 2-3 minutes, until fluffy and whipped.
shot
~~ Assembly ~~
Core each cupcake with a cupcake corer (if you”™re fancy like that) or a melon baller.
Fill the cupcake with apples, then top with buttercream frosting. Garnish with any left over apples and enjoy!
Preheat oven to 350° F.
In a small saucepan, heat the butter over medium-low heat, whisking constantly.
The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. Pour into stand mixer and let cool. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.
In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda. Gradually add the flour to the wet ingredients, scraping down the sides of the bowl after each addition.
Once the flour is fully incorporated, stir in the hard cider, being careful not to over mix. Scrape the sides and bottom to make sure there aren”™t any clumps.
Spray cupcake tin with non-stick spray. Insert cupcake liners and fill each a little more than halfway.
Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Side Note: Put down that second glass of cider, we don”™t want those cupcakes burning!
~~ For the Filling ~~
Melt the butter in a medium-sized saucepan over medium heat. Add the apples, sugar, cinnamon, salt, and vanilla. Cook for about 10 minutes on medium-low heat, stirring occasionally, until the apples are soft and have released their juices. (It will smell delicious!)
In a separate bowl, whisk together the whiskey with cornstarch. Then add to the pan with the apples and cook for another 3 minutes, until the liquid thickens. Set aside to cool.
apples
~~ For the Frosting ~~
Cream the butter for a minute or two. Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
Add the whiskey, start with one tablespoon and add more until you reach desired consistency (I ended up using 2 tablespoons). Beat on high for 2-3 minutes, until fluffy and whipped.
shot
~~ Assembly ~~
Core each cupcake with a cupcake corer (if you”™re fancy like that) or a melon baller.
Fill the cupcake with apples, then top with buttercream frosting. Garnish with any left over apples and enjoy!
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