Description
A simple, tasty fall treat–these cupcakes are easy to make and use basic pantry staples.
Ingredients
- ⅔ cup brown sugar
- ½ cup butter, melted
- ⅓ cup white sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup apple cider
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together brown sugar
- melted butter
- and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour
- cinnamon
- baking soda
- and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool
- about 20 minutes.
- While cupcakes are cooling
- combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 12