Recently my aunt started to make a monthly newsletter for our family (which is around...60+ people) and she suggested that I contribute a tasty recipe. I could not have agreed more. So for October I decided to test out this new and improved pumpkin cupcake.
Just so you know pumpkin cupcakes are my favorite and this recipe is now my go to for them.
Pumpkin Cider Cupcakes
Ingredients:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. coarse salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground allspice
- 1 cup dark brown sugar
- 1 cup sugar
- 1 cup unsalted butter (melted and cooled)
- 4 large eggs
- 1 ½ cups pumpkin puree
- ¼ cup apple cider
Directions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liner; set aside.
2. In a large bowl, beat together brown sugar, granulated sugar and butter until smooth. Beat in eggs one at a time until fully mixed.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Slowly incorporate dry mixture into wet mixture until smooth. Wisk in pumpkin puree and apple cider.
4. Divide batter evenly among liners, filling about 2/3 the way. Reduce oven temperature to 325 degrees. Bake 25 minutes.
5. Poke the cupcakes carefully with a fork. Pour Cider Sauce on top of warm cupcakes. Let cool completely before frosting.
Apple Cider Sauce
Ingredients:
- 2 cups apple cider
- ½ tsp. vanilla
- 1 tsp cinnamon
- 1 tbs. salted butter
- ¼ cup dark brown sugar
Directions:
1. In a medium saucepan, bring the cider to a boil, add the vanilla and cinnamon, and cook until the cider reduces to about 1 cups, 20 to 25 minutes.
2. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes.
3. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance.
Cinnamon Cream Cheese Frosting
Ingredients:
- 8 oz. cream cheese
- ½ cup unsalted butter
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 3 cups confectioner’s sugar
Directions:
1. Beat cream cheese and butter together until smooth. Slowly beat in cinnamon and vanilla.
2. Mix in confectioner’s sugar 1 cup at a time. Add more if you want to increase the thickness.
3. Spread or pipe onto cupcakes.
Adapted from:
