Description
Delicious Apple Cider Caramel Cupcakes that capture the essence of fall with a moist texture and rich caramel flavor.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup apple cider (240 ml)
- 1/2 cup vegetable oil (120 ml)
- Caramel sauce for drizzling (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and mix in the apple cider and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle caramel sauce over the cooled cupcakes before serving.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- For a dairy-free version, use coconut oil and almond milk.
- To make vegan, substitute eggs with flax eggs and use plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Apple Cider, Caramel, Cupcakes, Fall Dessert, Baking