Apple Cinnamon Cupcake Recipe with Brown Sugar Cinnamon Buttercream
Apple Cider Cupcakes - these delicious cupcakes are full of Fall cider flavor and topped with a cinnamon sugar buttercream. A warm spiced cupcake with an indulgent sweet frosting.
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the butter, brown sugar, and white sugar.
Once creamed together, add in the eggs, vanilla extract, and apple cider.
Gently add in the flour, baking powder, cinnamon, and salt mixing just until combined. Do not over mix. This will cause air pockets and your cupcakes will be dense.
Fill each liner 2/3 of the way full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and muffin tin. Set aside to cool completely.
Cinnamon Sugar Buttercream
Cream together butter and brown sugar. Add in cinnamon and vanilla.
Once the butter mixture is fully whipped, add in the powdered sugar a little at a time to avoid a mess.
Pipe on to fully cooled cupcakes. I used a 1M Wilton tip.
Drizzle with caramel.
Notes
It's very important to let your butter soften when you make your buttercream. The key to a great, fluffy buttercream is to have softened butter and cream it together properly with the sugar.
Don't overfill your cupcake liners. Your cupcakes will be uneven and spill. By filling them 2/3 of the way, they will rise properly and evenly.
If your frosting is a little too thick, you can add a splash of milk to thin it out. Add very little at a time to avoid adding too much.