Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, apple cider cupcakes & salted caramel buttercream. One of my favorites food recipe. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I’ve loved my entire life. They are fine and they look fantastic.

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

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

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

Repeat with the flour and cider, ending with the flour mixture. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. Line standard muffin/cupcake tinwith paper or foil liners. Bake until toothpick or skewer inserted into center comes out clean.

Instructions 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.

These apple cider cupcakes are adapted from this cake but perfected to pack in as much of that cider flavor as possible. The cupcake batter is lightly spiced with cinnamon, infused with apple cider, and also had finely grated apples. This bakes up into a moist apple cupcake with a nice texture and amazing spiced level. Cream together the butter and cream cheese until smooth. Add the apple cider and vanilla, mixing on high until super smooth and creamy.

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