For as long as I can remember when the ball dropped and the clock struck midnight, we’d crack open a few bottles of Martinelli’s and sip to the new year. This year Stephen and I started a little early. I found miniature bottles of Martinelli’s sparkling cider at the store and decided that they had to come home with me. On Sunday we drank a few and I poured a little into the vanilla cupcakes I was making. I’ve heard of Sprite cupcakes so I figured the cider would be just as good if not better. Turns out that it made little difference in the taste and texture of the cupcake, but it was still fun to experiment! I topped these minis with a vanilla bean buttercream spiked with sparkling cider and finished them off with sugar pearls. Everyone loved these festive little cupcakes! P.S. Thanks again to all of you readers/loyal followers- you have inspired me and have given me the extra push to be a better blogger! Thank you, thank you!
HAPPY NEW YEAR! I can’t wait to see what 2013 has in store for us!
Apple Cider Cupcakes Recipe
Topped with a swirl of light frosting and a dusting of shimmer, Apple Cider Cupcakes are soft and spiced with vanilla and cider, making them perfect for festive gatherings.
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Servings: 30 mini cupcakes
Calories: 187kcal
Ingredients
- 1 1/2 cups cake flour
- 1 cup sugar
- ½ cup (1 stick) butter - room temperature
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup sparkling cider
- 1 3/4 tsp baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/4 tsp vanilla bean paste
Sparkling Vanilla Frosting
- 3-4 cups powdered sugar
- 1 cup (2 sticks) butter - room temperature
- 2 tablespoons whole milk
- 3 tbsp sparkling cider
- pinch of salt
- 1 Tbsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line three miniature cupcake or muffin tins with cupcake liners. Set aside.
- In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add the vanilla extract and vanilla bean paste. Add the eggs one at a time, mixing after each addition.
- In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt. With the mixing speed on low, alternate between adding the wet ingredients (buttermilk and cider) and the dry ingredients. Mix until just combined.
- Scoop the batter into the prepared pans, filling each ⅔ of the way full. Place in the oven and bake for 10–12 minutes, or until they become lightly golden brown on top. Remove from the oven and allow to cool in the pans for 2–3 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, to prepare the frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. Add the vanilla extract and salt. Gradually add the powdered sugar, a half cup at a time. With the mixing speed on low, add the milk and sparkling cider. Beat on medium-high speed for 2–3 minutes until the frosting is light and fluffy (it should be relatively stiff). Add more powdered sugar if needed.
NOTES
-This recipe also works for standard cupcakes—bake for 18 to 20 minutes instead.
STORE these Mini Sparkling Cider Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, move them to the refrigerator after the first day to help maintain the frosting’s texture. For longer storage, FREEZE the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag—they’ll stay fresh for up to 2 months.
When ready to serve, thaw at room temperature and frost them fresh. Avoid freezing the frosting separately, as the texture may not hold up well after thawing.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 126mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 308IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.2mg
Adapted from Sur La Table, Mini Vanilla Cupcakes
So gorgeous! I could eat 12 of these in one sitting!
How cute! I love miniature things 🙂