You may need to download version 2.0 now from the Chrome Web Store. Anyway the frosting was amazing!!! Apple Cider Maple Spice Cupcakes | When all your favorite fall flavors come together to create the perfect cupcake! Line a cupcake pan with 24 cupcake liners or spray with nonstick cooking spray. Click here for my favorite frosting recipe for these cupcakes—->>>>PUMPKIN SPICE MAPLE FROSTING. Learn how your comment data is processed. In a large bowl, using an electric mixer beat the butter until smooth, about 2 minutes on medium speed. In a large bowl, whisk melted butter, sugars, eggs, vanilla, and cooled cider until smooth. Pipe or spread it on however you’d like! Next add gently warm the almond milk/apple cider. Then add apple cider and stir to blend well. These look so good!! ), I like to use organic, non-GMO cane sugar, Old-Fashioned Maple-Sweetened Spiced Applesauce, Decadent Chocolate Chip Pumpkin Bread Recipe, 2 sticks (16 Tbs) butter, melted and cooled. Instructions Preheat to 350°F. Any recommended changes doing it that way? Gradually fold flour mixture into liquid until batter is just combined. Who needs the oil. Bake for 21–23 minutes, rotating the pan halfway through baking. Add your eggs and briefly mix them in. The sweets-obsessed girl behind the blog. My secret to getting a notable apple cider flavor in these cupcakes is to boil it down on the stove for a little bit. These cupcakes look and sound amazing! Sorry….wish I had better advice. Vegan Chocolate Chunk Cookies with Peppermint, Simple Dairy Free Alternatives for Pantry Staples, Gluten Free Oatmeal Pumpkin Bread (Quick Bread),, Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, cream your butter and brown sugar together with a mixer. Kind of like the mini cups you put ketchup in at fast food restaurants only larger. Fluffy, moist and springy. Lastly, add your eggs and briefly mix them in. In a large mixing bowl, combine your butter, 1 tbsp of apple cider, vanilla, cinnamon and nutmeg and blend together well, with a hand mixer. They are super fragrant and will fill your room with the scent of maple in no time. Using a stand or hand mixer, blend together softened butter, vanilla, salt, and 3 cups of the powdered sugar. If your idea of healthy is low-calorie or low-fat or if you are on any special diets like grain-free or low-carb, then, no, these cupcakes are not healthy. Thanks! On the other hand, my husband is a die-hard frosting lover. Gradually add dry ingredients to wet ingredients, stirring to combine. Beat the butter until smooth and light in color. And topped with a spiced buttercream frosting. A great way to have a low fat cake. These cupcakes are too much fun! Place softened butter and powdered sugar in the bowl of a large stand mixer fitted with a paddle attachment. Stir and set aside. Mix on low for a minute and then on high until creamy. Read More…. Keep sharing! Thanks for the recipe, and your wonderful balanced mindset about food. Now, I try to do it every time I make cupcakes just in case. First, let’s talk about making these Apple Cider Cupcakes, then we’ll talk ingredients. Join me, with a green smoothie in one hand and a cookie in the other! Bake cupcakes at 350 degrees for about 20-22 minutes, or until they are golden brown on top and a toothpick inserted in the center comes out clean. Blend spice cake mix, apple cider, applesauce, egg whites, eggs, cinnamon, and nutmeg until moistened. Beat for a minute or two, or till the frosting is nice and fluffy. We loved them!!! Cream together the cream cheese and butter until fluffy. I hope you enjoy. Stored in an airtight container on the counter, cupcakes last about 1-2 days. I’m just getting started in the blogging world… week old. Good luck! Also a lot of low fat recipes use applesauce instead of fat. So while I’ve tried to make cupcakes with healthier frosting, it’s sort of been outlawed at our house. The frosting is absolutely outta this world and it has every right to be because it’s MAPLE and it plays wonderfully with the apple cider flavors we got goin on. When your guests arrive they will not only know what’s for dessert but will also be super excited about these Apple Cider Maple Spice Cupcakes! There’s no denying that only homemade frosting will do. You don’t have to use oat flour if you don’t want to! These are mouth watering good! To get all the latest delicious recipesstraight to your inbox. Looks great! The cupcakes are fantastic on their own (I’ll be making them again!). In a medium bowl, whisk together the flour, baking powder, baking soda, sea salt, apple pie spice, nutmeg, and ginger. They laugh at me getting all my recipes off the internet, but they are certainly enjoying the results!!! Too sweet for this Canadian (we Cannucks are fans of more subtle flavours). Your IP: Let’s talk cupcake base. That’s what I like to hear! Whisk in the eggs one at a … Line one 12 cup muffin pans. Topped with a homemade Spiced Buttercream Frosting, these cupcakes are still plenty sweet and decadent enough for all to enjoy! *If you’re not using oat flour, feel free to preheat your oven first and the batter does not need to rest. The frosting was a bit much, but I’m going to try it with (not-sweet) apple muffins. Learn how your comment data is processed. Thank you so much! My brother loves spice cake and he loved these more, and sooo easy. There is some fat in the egg yolks. The cupcake is light and fluffy and the frosting is so good you’re going to want to lick it off first. Thank you. I hope this helps. No, you don’t need fat. Maple Buttercream Frosting 1 pack Kate's Safe and Sweet Frosting in Vanilla see above for link and my discount code! Additionally, apple juice is pasteurized to increase shelf life. Apple cider isn’t outta style yet, is it? My family will love them. And they look so good! In a separate bowl, combine flour, baking soda, salt, and spices, stirring to blend well. Preheat oven to 350 degrees. These look so delicious, Sheryl! Hi! 2 sticks softened unsalted butter 6 TB (3oz) maple syrup 6 cup confectioners (powdered) sugar ½ tsp salt 1 tsp vanilla extract 3 tsp maple extract As long as there isn’t TOO much.” So I don’t make cupcakes that are decked out in frosting. Oh my goodness Sheryl, these look delicious! These not only look delicious, but look very do-able, too. Bring to a boil and then let simmer for 15 minutes to concentrate the flavors. TIP: If you buy cheaper cupcake liners, be sure to spray them with non-stick spray! #ladybehindthecurtain. New posts will not be retrieved. But to answer your question. Please enable JavaScript on your browser to best view this site. Remove from heat and cool. I believe a healthy lifestyle should be a balance between healthy AND indulgent food and I want to show you how! • Thank you so much for helping us celebrate and being part of the giveaway – so happy to have you as a friend! These should fill that cravin’!! Wait till your cupcakes have cooled entirely to top them with the Spiced Buttercream Frosting. Combine the oil and vanilla with the almond milk mixture. Sheryl, This flavor combination reminds me of Vermont and state fairs in New England. . Devour! It tastes great and isn’t sticky like syrup. Come back on Wednesday and share your recipes with us at Cast Party Wednesday. He happily takes my scraped off leftover frosting! Error: API requests are being delayed for this account. *If your frosting is too thick add another tablespoon of apple cider, till it reaches the consistency you would like. I would like to lick the frosting right off the screen Thank you so much for joining us and sharing at Best of the Weekend! They look beautiful too! Line one 12 cup muffin pans Combine the apple cider vinegar with 3/4 cup milk. Place softened butter and powdered sugar in the bowl of a large stand mixer fitted with a paddle … All I can say Kim is try it. Now, combine your dry and wet ingredients and stir them together till you have a cupcake batter. Your email address will not be published. Privacy Policy. Very good. Vibes that involve apple cider hanging out in cupcakes.