There are a few flavors that are pretty typical for the fall. When Autumn hits, we know we can expect pumpkin spice, pecan, caramel, and apple recipes galore! Apple cider is cozy and warm… and just smells like fall! It reminds me of browsing through a pumpkin patch, with a crispness in the air and crunchy leaves under my feet. That’s why I knew I had to make an apple cider cupcake!
I already made Apple Cider Caramels (sooooo good!), Apple Cake Cupcakes with Brown Sugar Cream Cheese Frosting, and a Pumpkin Caramel Pecan Cupcake, so this Apple Cider Cupcake just seemed necessary and appropriate! 🙂 I picked a light cinnamon buttercream, because it brings out that tart apple and the spice in the cider mix so much more. And of course, that pudding in the middle is a nod to my childhood in the ’80s, when cupcakes were always filled with pudding! I hope you love these as much as I do!
What you need:
- 1 box butter recipe cake mix (Pillsbury, Duncan Hines a Better Crocker all have butter recipe mixes)
- water, eggs and oil according to the box instructions
- 1 tablespoon apple cider drink mix. I like the Alpine Spiced Apple Cider.
- 1 (5.1 oz) box vanilla pudding & pie mix
- 3 cups cold milk
- 3 tablespoons apple cider drink mix
- 1 cup butter (softened)
- 3 cups powdered sugar (sifted)
- 1 tablespoon ground cinnamon
- 1- 2 tablespoon heavy whipping cream
Preheat the oven to 350 degrees.
Combine all of the cake ingredients in your mixing bowl and stir until just combined.
Fill muffin cups 2/3 cup full with batter.
Bake for 18-21 minutes, or until a toothpick comes out clean.
Let cool completely on a cooling rack while you make the filling. Check out these stacking tiered cooling racks!
MAKE THE FILLING:
Combine the pudding mix and milk as instructions note.
Add the cider mix and whisk until well combined.
Core each cupcake, and spoon in pudding.
MAKE THE FROSTING:
As always, I recommend using a COLD bowl for buttercream. I stick my mixing bowl in the freezer for about 10 minutes before making it.
Beat softened butter in a large mixing bowl until completely smooth and fluffy.
Gradually beat in the powdered sugar.
Beat in cinnamon until fully incorporated.
Beat in heavy whipping cream.
Beat frosting for 4 minutes on medium high.
Frost your cooled cupcakes and enjoy!!
Add these recipes to your fall baking list, too!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.