Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, apple cider cupcakes & salted caramel buttercream. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I have loved my entire life.

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To begin with this recipe, we must prepare a few components. You can cook apple cider cupcakes & salted caramel buttercream using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Apple Cider Cupcakes & Salted Caramel Buttercream:

1. Take cupcakes
2. Get 2 eggs
3. Prepare 1 2/3 cup all purpose flour
4. Get 1 cup apple cider
5. Get 2/3 cup sugar
6. Get 1/2 cup butter, softened
7. Take 2 tsp baking powder
8. Get 1 tsp cinnamon
9. Prepare 1/2 tsp salt
10. Prepare 1 tsp vanilla extract
11. Make ready frosting
12. Make ready 1/2 cup butter softened
13. Prepare 1/2 cup shortening
14. Make ready 1/2 bag Kraft caramels, melted with 2 tbsp water
15. Prepare 1 tsp salt
16. Take 4 cup powdered sugar
17. Prepare 1 tbsp milk for thinning if needed (or 2 tbsp)

Cupcakes are one of my favorite desserts to make and these Apple Cider Cupcakes are my favorite of all time and so popular. They are easier than making an entire cake, easier to frost, easier to photograph (which I realize only applies to me and other weird people who photograph their food), AND they are just plain fun. The cupcakes themselves are full of fresh apple cider, a flavor that really comes through with every bite- giving them a warm, comforting, fruity taste. The cake reminds me of the apple cider donuts I so enjoy at the apple orchard, which makes them even more perfect.

Steps to make Apple Cider Cupcakes & Salted Caramel Buttercream:

1. For cupcakes: Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
3. For buttercream: In a stand mixer, cream together the butter and shortening.
4. Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition.
5. Add milk, by the tbsp. as needed for thinning
6. *The caramel is a little tricky just in that it needs to be the right temperature– warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel– if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch.

For birthday cupcakes round two, I made these apple cider cupcakes. And, believe it or not, these were actually a bigger hit than the chocolate espresso cupcakes. About a week ago, I asked Marc to get me some apple cider for a different recipe I was testing - I think it was an sage rubbed turkey breast with apple cider gravy - and he came home with the an entire gallon of apple cider. How to Make Apple Cider Cupcakes from Scratch. The tang from the apple cider is the perfect complement to the sweetness in this recipe.

So that’s going to wrap it up for this exceptional food apple cider cupcakes & salted caramel buttercream recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!