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Apple Cider Cupcakes with Salted Caramel Frosting

Apple cider cupcakes with salted caramel frosting made with a reduced cider concentrate for real apple flavor and a fluffy crumb. Bake at 350°F with a two-thirds-full fill for even domes, then pipe glossy caramel frosting finished with flaky salt.
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Prep Time 30 minutes
Cook Time 25 minutes
cooling/chilling 15 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple cider cupcakes
  • 1 cup apple cider Reduce to 1/2 cup, then cool.
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 cup unsalted butter Softened.
  • 1 cup brown sugar
  • 2 eggs Large.
  • 0.5 cup sour cream
Salted caramel frosting
  • 1 cup unsalted butter Softened.
  • 3 cup powdered sugar
  • 0.33 cup salted caramel sauce Chill until room temperature before beating.
  • 0.25 tsp flaky salt

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Simmer the apple cider until reduced to 1/2 cup, then cool to room temperature (steam and volume should noticeably decrease).
Bake the cupcakes
  1. Preheat the oven to 350°F and line a muffin pan with 12 liners (pan should be ready before mixing).
  2. Beat the unsalted butter and brown sugar until light and combined, then add the eggs and sour cream (mixture should look smooth and cohesive).
  3. Fold in the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, then fold in the reduced apple cider (batter should be thick but smooth with no dry flour pockets).
  4. Fill each liner two-thirds full and bake for 20 minutes, until the tops spring back and a toothpick comes out clean (golden edges cue doneness).
  5. Cool the cupcakes completely before frosting (cooling prevents the frosting from melting and sliding).
Make and pipe the salted caramel frosting
  1. Beat the unsalted butter and powdered sugar until fluffy, then mix in the salted caramel sauce until glossy (frosting should hold soft peaks).
  2. Pipe the frosting onto the cupcakes and finish with flaky salt (a light, visible sparkle cues the final texture).

Notes

Chill the salted caramel sauce until room temperature before beating it into the butter so the frosting stays thick and glossy. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best texture. Freezing is not recommended because the frosting can soften and weep. For a lighter option, use reduced-fat sour cream for a modest change in richness while keeping the cupcake crumb tender.