0.0 – 0 reviews • Cupcake
| Level: |
Easy |
| Total: |
1 hr |
| Active: |
20 min |
| Yield: |
9 cupcakes |
Ingredients
- Two 12-ounce bottles hard cider
- 1/2 cup sugar
- Nonstick cooking spray, for spraying the cupcake liners
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons apple butter
- 2 tablespoons sour cream
Instructions
- Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside.
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
- Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.
- Combine the flour, baking soda and salt in a medium bowl. 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. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
- While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.
Nutrition Facts
| Serving Size |
1 of 9 servings |
| Calories |
277 |
| Total Fat |
13 g |
| Saturated Fat |
7 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
1 g |
| Sugar |
13 g |
| Protein |
4 g |
| Cholesterol |
70 mg |
| Sodium |
146 mg |