Hard Cider Cupcakes

Serves: 5

Graciela O'Reilly

1 January 1970

Based on User reviews:

54

Spice

53

Sweetness

46

Sourness

38

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2

Hard Ciders (12 ounce bottles)

1 cup

Sugar

1

Unsalted Butter (stick, at room temperature)

2 large

Egg

2 tsps

Vanilla Extract

1.25 cups

All-Purpose Flour

1 tsp

Baking Soda

1 tsp

Kosher Salt

3 tbsps

Apple Butter

2 tbsps

Sour Cream

Directions:

1

Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes

2

Remove 1/4 cup of the reduced cider and reserve

3

Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider

4

Heat to combine and set aside

5

Preheat the oven to 350 degrees F

6

Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray

7

Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes

8

Add the eggs one a time, stirring between each addition, followed by the vanilla extract

9

Beat until smooth

10

Combine the flour, baking soda and salt in a medium bowl

11

Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again

12

Add the remaining flour and beat until just combined

13

Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes

14

While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture