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Apple Cider Cupcakes
Servings
8 cupcakes
Prep Time
10 minutes
Cook Time
10 minutes
Featuring
Ingredients
Cupcakes
- ⅓ cup sugar
- ¼ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup apple cider
- ½ + ⅓ cup flour
Frosting
- ½ cup butter, softened
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- 1½ cups powdered sugar
- 1 tablespoon heavy whipping cream
Directions
- Start making the cupcake batter by creaming together the sugar and butter in a large bowl with a hand or stand mixer.
- Add the egg and vanilla and mix until fully incorporated.
- Whisk together all of the dry ingredients in a separate bowl.
- Add the apple cider and dry ingredients, alternating between the two, to the butter mixture. Add slowly until all are fully incorporated.
- Fill 8 silicone muffin cups with the batter, about ⅔ of the way. Arrange them in the steam tray.
- Fill the inner pot of the cooker with about 1 cup of water; place the steam tray on top.
- Close the lid and STEAM for 10 minutes until a toothpick can be easily inserted to a cupcake and comes out clean. Make sure you are careful of escaping steam any time you open the cooker.
- When the cupcakes are done, turn off the cooker and carefully remove the cupcakes. Set aside to cool completely before frosting.
- While the cupcakes cool, make the frosting by whipping together the butter, brown sugar, cinnamon, pumpkin pie spice, and vanilla with a mixer until light and fluffy.
- Gradually add the powdered sugar and mix until incorporated.
- Add the heavy cream until you reach desired consistency (more for thinner frosting).
- Frost the cupcakes once they are fully cool, then enjoy!
