Mini Hard Cider Cupcakes with Cider Cream Cheese Frosting
Makes about 48 miniature cupcakes.
Adapted from Take a Megabite
I used Angry Orchard Cinnful Apple Hard Cider in this recipe, since Sean couldn’t find the cider I usually buy…for drinkin’. It turned out to be perfect for these cupcakes. You can use whatever hard cider you want.
1 stick (4 ounces) unsalted butter, softened
1 1/4 cups flour
1/2 teaspooon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla
2/3 cup hard apple cider
Preheat your oven to 350˚F and line two mini muffin tins with 48 cupcake liners.
In the bowl of a mixer or using a hand mixer and mixing bowl, beat the butter until creamy, about 1 minute.
In another bowl, whisk together the flour, cinnamon, nutmeg, baking powder, salt, and sugar. Add it to the butter and beat until the mixture is combined and resembles a crumble topping. Add the eggs, 1 at a time, scraping after each, once incorporated continue to beat for about 2 minutes until light and fluffy. Scrape down the bowl and add the vanilla, followed by the hard cider and beat until just combined. Scoop heaping tablespoonfuls of batter into each muffin liner, I like to use a mini cookie scoop with a levered handle (also known as a disher). Bake 1 pan at a time in the center of the oven for 14-16 minutes or until the tops are dry and spring back to the touch. Remove from oven and cool on a rack while you make the frosting. Repeat with remaining pan.
Cider Cream Cheese Frosting
1, 8 ounce, brick cream cheese, softened
1 lb. (16 ounces) powdered sugar
2-3 tablespoons hard cider
Beat the cream cheese in a bowl until smooth. Add the powdered sugar and the hard cider and mix to combine. Pipe or spread onto completely cooled cupcakes. [/recipe]