Tender and fluffy Apple Cider Cupcakes stuffed with spiced orchard apple filling and crowned with whipped cinnamon nutmeg buttercream.

Scale

Apple Cider Cupcakes:

3/4 cup unsalted butter, room temperature 170 grams

1 cup packed light brown sugar 200 grams

1/3 cup carton egg whites or 3 large egg whites, room temperature 90 grams

1 2/3 cup all-purpose flour 215 grams

1 1/2 tsp baking powder 6 grams

1/2 tsp fine salt 3 grams

1 tsp ground cinnamon

1/2 cup full-fat sour cream, room temperature 120 grams

1/2 cup apple cider, room temperature 120 grams

1 tsp vanilla extract or vanilla bean paste 4 grams

Spiced Buttercream Frosting:

1/2 cup unsalted butter, room temperature 113 grams

1 tsp vanilla extract or vanilla bean paste 4 grams

2 tsp ground cinnamon 5 grams

1/4 tsp ground nutmeg >1 gram

1/4 tsp ground ginger – optional >1 gram

1/4 tsp fine salt 2 grams

1 1/2 cups powdered sugar 185 grams

1 Tbsp apple cider 15 grams

Optional Apple Filling:

2 Tbsp unsalted butter 30 grams

2 cups of diced and peel apples – about 3 medium apples 236 grams

1/4 cup granulated sugar 50 grams

1 Tbsp fresh lemon juice 15 grams

1 tsp ground cinnamon 4 grams

1/4 tsp ground nutmeg >1 gram

1/4 tsp ground ginger – optional >1 gram

1/4 tsp fine salt 1 gram

1/4 cup apple cider or water 70 grams

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1. Preheat oven to 350°F (175°C), line a 12-cup muffin pan, and whisk flour, baking powder, salt, and cinnamon in a bowl.

2. Beat softened butter and brown sugar for 2 minutes, then beat in egg whites and vanilla extract until light and fluffy.

3. Fold dry flour mixture into creamed butter alternately with sour cream and apple cider on low speed just until combined.

4. Divide batter into liners and bake for 18 to 21 minutes until tops spring back; cool completely on a wire rack.

5. Simmer butter, diced apples, sugar, lemon juice, cinnamon, nutmeg, ginger, salt, and cider in a saucepan for 8 to 10 minutes; cool.

6. Core cupcakes, fill with apple mixture, beat buttercream ingredients until smooth, pipe over cupcakes, and serve.

Bring dairy, cider, and egg whites to room temperature. Cool apple filling completely before coring and filling cupcakes.