Apple cider cupcakes filled with apple butter
12 Oct
Both my parents are from upstate New York–apple country–and my dad’s first job was in an apple orchard down the street from where he lived in Charlton, NY. I love apples, and I love apple cider–fresh–when it’s in season in the Fall. Is there anything better?
I’ve seen the trend of apple cider doughnuts (Ray made some last August while I was in Syracuse, and they were awesome) and apple cider doughnut cupcakes, but for this week, I wanted to focus on the beverage itself. Apple cider should be slightly sweet, tart and full. To amp up the flavor I skipped using full apples in my cupcakes (unlike last year’s caramel apple cupcakes with salted buttercream) and focused on 2 homemade goodies to bring the apple flavor through: homemade apple butter with cloves and cinnamon and boiled cider.
Boiled cider is making a comeback, according to The Washington Post, and I used the recipe included with the fascinating article. I cut the recipe in half (good cider is expensive!) and accidentally boiled mine on high for a full hour before realizing it was supposed to be on medium-low, but the results are rather tasty and syrupy (see my instructions below).
As for the apple butter, the recipe is based off of Food in Jar’s fruit butter techniques, using some of my favorite spices. It’s a wonderful thing to have on hand for toast, yogurt or anything else, and I have friends who specifically request it for the holidays. However, you don’t have to make your own, since apple butter is readily available at most grocery stores and farmers markets. But if you DO have a free weekend afternoon and a slow cooker, I HIGHLY recommend making your own!
Now overall, I find this to be a pretty subtle cupcake … Ray and I both expected–based on the flavor of the boiled cider alone–that this would be a VERY appley cupcake. Kinda of like biting into a glass of cider. But it’s not. It’s also not flavorless. Instead, if you eat it and think about the flavors, they’re there … almost like a quiet Fall morning in Upstate NY. Maybe somewhere out in the apple orchard.
Ingredients
Directions
Prepare the boiled cider first ... this can be done several days in advance.
In a nonreactive pot (I used my Lodge dutch oven), bring the cider to a boil, then reduce heat to medium-low. A 1/2 gallon of cider should be reduced to 1 1/4 cups (if you're not sure what this looks like, measure that amount into your pot or dutch oven first for a visual). This should take approximately 2.5-4 hours, depending on your stove.
The cider is ready when it's slightly sticky and reduced. Pour it into a jar and bring it to room temperature before using, or seal it and store it in the fridge. When ready to use, remove the lid and warm it in a microwave for 15 seconds or until spoonable.
For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.
Whisk the egg for 20 seconds, then add the brown sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil, vanilla, and boiled cider in stages, and beat until combined. Alternate the flour mixture and liquids in the following pattern--dry-buttermilk-dry-apple cider-dry--and beat until combined.
Divide the batter between wrappers in cupcake tins and bake for 20 minutes. Cool on a wire rack completely before coring and frosting.
For the frosting, beat the butter until light and fluffy.
Add 1 cup of sugar, beating until combined. Add the boiled cider and apple cider gradually as you add the remaining sugar in 1/2-cup increments and whip until light and fluffy.
To assemble the cupcakes, spoon apple butter into the cored cupcakes.
If you're going to streak the bag with boiled cider, spoon some into the bag in 3-4 different places, letting it slide down the bag, already fit with a round tip. Fill the bag with frosting and pipe into swirls.
If you'd rather drizzle the boiled cider, use any piping tip you like and drizzle the cider over the frosting.
Oh my. These looks amazing! I want one for breakfast right now!
I thought the frosting was AMAZING!! It complemented well the apple cider cupcake!. I like how your frosting is not overpoweringly sweet.
Thanks Jeff! That’s high praise
I definitely prefer my slightly-less sweet frosting, but know there needs to be enough sugar in there to get the texture right, and keep it from tasting too buttery.
Ray and I really enjoyed your Apple Cider cupcake from last week as well. The cream cheese frosting was genius—the tang really brought out the tang of the cider.
These sound AMAZING! I can’t wait to try them! I know what you mean about apple season being like nothing else, because I’m from upstate NY too! Just down the street from Charlton. I’ve probably been to the orchard where your father worked! Continue enjoying the season!
Thanks Chrissy! Also, what a small world
I remember my Grandma taking me there to buy quarts of blueberries in the summer. I hope it’s owned by the same family.