Fall is definitely in the air – the apples are beginning to ripen, there is a brisk bite to the morning air, the kids are back in school. Fall is one of my favorite times of year. I’ve always loved visiting the cider mills in the country and these Vanilla Apple Cupcakes with Apple Cider Buttercream Frosting remind me so much of a fall day watching the cider press in action.
Vanilla Apple Cupcakes with Apple Cider Buttercream Frosting
Vanilla Cupcake Ingredients and Supplies:
White Cake Mix – I prefer Pillsbury Moist Supreme
Apple Cider
3 Medium Eggs
1/3 cup vegetable oil
1 tbsp vanilla
Festive or plain cupcake wrappers
Vanilla Cupcake Instructions:
Prepare the cupcakes according to box instructions, substituting the apple cider where the water is called for. Add vanilla in with the other wet ingredients.
Bake the cupcakes in preheated oven according to instructions.
For added apple flavor, you could fold in ½ cup of diced apples into the cake batter before pouring.
Tip: To help keep the cupcakes from scorching or overcooking on the bottoms, use a double layer of cupcake liner for each cupcake.
Apple Cider Buttercream Frosting Ingredients and Supplies:
½ cup unsalted butter
½ cup shortening
4 cups powdered sugar
1 tbsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1 tbsp meringue powder
2 tbsp apple cider
piping bag fitted with an extra large star tip
Apple Cider Buttercream Frosting Instructions:
Cream the butter and shortening together until smooth.
In a separate bowl, combine the cinnamon, nutmeg, meringue powder, and powdered sugar.
Slowly sift the powdered sugar and spices into the butter and shortening. Mix until well blended.
Add the vanilla and apple cider to the frosting and continue mixing until smooth.
If the frosting is too wet, gradually add more powdered sugar, if too dry, add additional apple cider.
Using an extra large star tip, pipe the frosting onto the cupcakes creating an upward spiral, working from the outside of the cupcake to the center.
Enjoy!
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Vanilla Apple Cupcakes with Apple Cider Buttercream Frosting
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Author: Diane
Recipe type: Dessert
Ingredients
Vanilla Cupcake Ingredients and Supplies:
White Cake Mix – I prefer Pillsbury Moist Supreme
Apple Cider
3 Medium Eggs
⅓ cup vegetable oil
1 tbsp vanilla
Festive or plain cupcake wrappers
Apple Cider Buttercream Frosting Ingredients and Supplies:
½ cup unsalted butter
½ cup shortening
4 cups powdered sugar
1 tbsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1 tbsp meringue powder
2 tbsp apple cider
piping bag fitted with an extra large star tip
Instructions
Vanilla Cupcake Instructions:
Prepare the cupcakes according to box instructions, substituting the apple cider where the water is called for. Add vanilla in with the other wet ingredients.
Bake the cupcakes in preheated oven according to instructions.
For added apple flavor, you could fold in ½ cup of diced apples into the cake batter before pouring.
Tip: To help keep the cupcakes from scorching or overcooking on the bottoms, use a double layer of cupcake liner for each cupcake.
Apple Cider Buttercream Frosting Instructions:
Cream the butter and shortening together until smooth.
In a separate bowl, combine the cinnamon, nutmeg, meringue powder, and powdered sugar.
Slowly sift the powdered sugar and spices into the butter and shortening. Mix until well blended.
Add the vanilla and apple cider to the frosting and continue mixing until smooth.
If the frosting is too wet, gradually add more powdered sugar, if too dry, add additional apple cider.
Using an extra large star tip, pipe the frosting onto the cupcakes creating an upward spiral, working from the outside of the cupcake to the center.
3.2.2708
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