Pumpkin Cider Cupcakes
From keni 12 years agoIngredients
For Cupcakes
- 1 stick butter, softened shopping list
- 1 cup brown sugar shopping list
- 3 small eggs(the chickens eggs are a lil smaller right now, so I had to use 3...if you have large eggs, 2 should do it :) shopping list
- 1t vanilla shopping list
- 1 1/2 cups flour shopping list
- 3T corn starch shopping list
- (or sub 2 cups cake flour for the flour/corn starch) shopping list
- 1t baking soda shopping list
- 2t baking powder shopping list
- 1t quality ground cinnamon shopping list
- 1/2t ground ginger shopping list
- 1t fresh ground nutmeg shopping list
- dash of salt shopping list
- 1 cup unpasteurized apple cider*(this is the kind you'll get from the Farmer's Market or roadside stand... not the supermarket, usually) shopping list
- juice from 1/2 lemon shopping list
- 1 15oz can pumpkin puree(or 1 1/2 cups of your own) shopping list
cider Cream Cheese Frosting
- 1/2 stick butter, softened shopping list
- 8oz cream cheese, softened shopping list
- 1t vanilla shopping list
- 3 cups powdered sugar shopping list
- 1 cup apple cider* shopping list
- *please note that the cider will be REDUCED for both processes of this recipe. shopping list
How to make it
- In small saucepan, heat 1 cup cider to boiling. Continue to boil until reduced by half. Add lemon juice and let cool.
- In mixing bowl, beat butter with brown sugar until well blended.
- Add eggs, one at a time, beating well after each addition.
- In medium bowl,combine flour, corn starch, baking powder, soda, cinnamon, nutmeg, ginger and salt and mix well with a fork.
- Add the dry ingredients alternately with the reduced cider, blending well.
- Fold in pumpkin.
- Pour batter into lined baking cups, to about 3/4 full.(I suggest lightly spraying the paper liners with no stick spray)
- Bake at 350 for 20 minutes, or until toothpick comes out JUST clean.
- Let cool in pan for a couple minutes, then remove to cooling rack and cool completely.
For Frosting
- Heat 1 cup of apple cider on high heat until boiling. Continue to boil until reduced to 1/4 cup. Set aside to cool.
- Beat butter and cream cheese together until smooth and fluffy.
- Add 2 cups of powdered sugar and vanilla.
- Mix well.
- Add the reduced cider syrup and mix again.
- Add remaining cup of powdered sugar and beat well til fluffy and spreadable.
- Frost cupcakes when they are cooled completely.
- **Please note: If you want to do any kind of decorating or you like a lot of frosting, you will need to increase the recipe. How you see them iced in the pic is how the amounts I list iced 24 cupcakes. :)
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