Cupcakes are one of my favorite treats, even though I’m not a big cake person. Every bite has a healthy dollop of frosting, perfectly sweet and creamy. These Angry Orchard cupcakes top my list for fall cupcake flavors, filled with spiced apple sweetness and delicious cinnamon icing.
Yesterday was the first true fall day. It was 42 degrees when I woke up and there was a definite chill in the air throughout the entire afternoon. Sweater and boots weather. My absolute favorite. There is no longer this weird need to check and see if anyone else is wearing boots or sipping hot lattes or donning chunky sweaters. You just know. Fall, in all of its beautiful red and orange glory, has arrived.
It means I can FINALLY share these amazing Angry Orchard cupcakes with you. I whipped them up a few months ago while I was working on a project. I knew it was love instantly. The apple flavor is intense! Especially for a cupcake with not one single piece of actual apple. See, I used an entire bottle of Angry Orchard hard cider in here to give it a nice little flavor kick. It’s not overwhelming but definitely present and definitely delicious.
A cupcake like this can only be topped with some cinnamon buttercream. Fall flavors mean lots of cinnamon and lots of apple (and pumpkin but let’s not get carried away!). It’s the perfect sweet but spiced and warm topping. Give these a whirl for yourself!
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 12 ounces Angry Orchard hard cider
- ¼ tsp. nutmeg
- ½ tsp cinnamon
- 2 cups flour
- 2 tsp. baking powder
- For frosting:
- 2 sticks butter, softened
- 2 cups powdered sugar
- 1 ½ tsp. cinnamon
- Splash of milk or cream
- Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- Combine butter and sugar in a mixer until light and fluffy. Add in the egg and vanilla and mix until combined.
- Pour in the cider and mix slowly until incorporated.
- In a small bowl, combine nutmeg, cinnamon, flour and baking powder. Pour the mixture, in two batches, into the butter mixture. Mix well until fully combined.
- Divide the batter into the muffin tins, filling them ¾ to the top. Bake for 15 to 20 minutes until cooked through. Allow to cool fully before icing.
- To prepare icing, combine butter and powdered sugar in a mixer and beat until well mixed.
- Add in cinnamon and stir until combined. Add in a splash of cream to thin if necessary.
- Transfer to a piping bag fitted with a star tip and pipe onto cupcakes. Garnish with bottle cap, if you want.