Irresistible Spiced Apple Cider Cranberry Cupcakes: Your Ultimate Holiday Baking Guide
Prepare to be enchanted by a dessert that perfectly captures the essence of fall and winter holidays: our Spiced Apple Cider Cranberry Cupcakes. These aren’t just any cupcakes; they are a symphony of flavors and textures, designed to melt in your mouth and leave a lasting impression. Imagine a soft, incredibly moist apple cider cinnamon cake, generously filled with a tangy, spiced apple cider cranberry sauce. Each cupcake is then crowned with a luscious swirl of cinnamon cream cheese frosting, elegantly adorned with crispy cinnamon sugar pie crust leaves, and finished with a delicate drizzle of concentrated apple cider syrup. This truly is the holiday season, embodied in a single, exquisite treat!
Creating these delightful Spiced Apple Cider Cranberry Cupcakes has been a labor of love, and sharing them with you feels like uncovering a hidden gem. These cupcakes truly embody the warmth and joy of the holiday season in every single bite. Yes, there are several components involved, but I assure you, each element plays a crucial role, and the flavors harmonize beautifully. The key theme running through this homemade cupcake recipe is the comforting duo of cinnamon and apple cider, perfectly complemented by the bright, tart burst of cranberries, adding a delightful spice and freshness that makes them ideal for any festive gathering.
The Foundation of Flavor: A Remarkably Moist Apple Cider Cinnamon Cake
Let’s talk about the foundation of these incredible treats: the apple cider cinnamon cake. This isn’t just any cake; it’s a deeply flavorful and incredibly moist experience, thanks to a special ingredient—100% brown sugar. Using light brown sugar not only imparts a delightful chewiness but also significantly amplifies the rich notes of aromatic cinnamon and sweet apple cider, making each bite an autumnal dream. The texture is soft, with a delicate crumb that still offers a satisfying density. If you’ve followed my recipes before, you know that I like my cupcakes with a bit more substance than a light, airy fluff, and this cake perfectly fits that preference. It’s comforting, robust, and the ideal canvas for the vibrant flavors to come. This spiced apple cider cake is truly a standout on its own!
The Burst of Flavor: Tangy Cranberry Apple Cider Filling
No spiced apple cider cupcake would be complete without a sensational filling, and this cranberry apple cider concoction is nothing short of spectacular. It’s based on my beloved Spiced Apple Cider Cranberry Sauce recipe, but perfectly adapted for these sweet treats. This vibrant compote is brimming with fresh, tart cranberries, infused with rich apple cider, and studded with tender apples. The carefully selected spices—star anise, cinnamon, and cardamom—lend an exotic warmth and depth of flavor that is absolutely captivating. Alternatively, if you prefer a more classic profile, a good quality homemade apple pie spice mix would also be an excellent choice for seasoning, offering a familiar warmth. The delightful tartness of this cranberry filling beautifully complements the sweetness of the apple cider cake and the richness of the frosting, creating a perfectly balanced flavor profile that will have your taste buds dancing with joy.
The Silky Swirl: Heavenly Cinnamon Cream Cheese Frosting
And now for the crown jewel: my absolute favorite cinnamon cream cheese buttercream. This frosting is nothing short of sensational! For these particular spiced apple cider cranberry cupcakes, I’ve taken special care to whip it to a slightly lighter, airier consistency than in some of my other recipes. This is because I planned to pipe it elegantly onto the cupcakes, creating beautiful swirls, and no one wants a heavy, dense mound of frosting overpowering the delicate cake and vibrant filling. It’s all about achieving that perfect balance – a creamy, sweet, and tangy frosting that complements every other component without being overly rich. The subtle yet distinct hint of cinnamon truly brings out the festive spirit, making each bite even more delightful and tying all the flavors together.
But why stop there? I simply couldn’t resist enhancing the apple cider flavor even further. I took a cup of fresh, natural apple cider and simmered it down slowly until it reduced to a concentrated, syrupy two tablespoons. This intensely flavorful apple cider reduction is then drizzled delicately over the frosted cupcakes, adding an extra layer of apple goodness that is truly divine. It’s a small step that makes a huge impact, elevating the overall apple profile of these holiday cupcakes! With the leftover apple cider from the bottle, I happily ventured into making some homemade apple cider donuts, and I must say, the joy and seasonal satisfaction were immeasurable.
The Elegant Garnish: Crispy Cinnamon Sugar Pie Crust Leaves
And then there are those charming sugared pie crust leaves! They nearly steal the spotlight with their irresistible appeal, adding both beauty and crunch to our Spiced Apple Cider Cranberry Cupcakes. These delicate, leaf-shaped pastries are crispy, wonderfully buttery, and perfectly sugary—providing the ideal textural contrast to the soft cupcake and creamy frosting. You might ask, “Wouldn’t a simple sprinkle of cinnamon sugar on the pie crust be enough?” My answer is a resounding, “No, it would not!” To achieve their exceptional crunch and deeply caramelized sweetness, I go the extra mile. The pie crust is rolled out directly into a generous layer of granulated sugar, ensuring sugar adheres to the bottom, then sprinkled with even more fragrant cinnamon sugar before baking. The sugar on the bottom caramelizes beautifully as it bakes, creating an addictively crunchy crust that’s utterly delightful and adds a sophisticated touch. I highly recommend making extra of these cinnamon sugar pie crust leaves, because trust me, one will simply not be enough. They are incredibly addictive and make a fantastic accompaniment to the cupcakes themselves, or even as a standalone snack!
Why These Spiced Apple Cider Cranberry Cupcakes Are a Must-Bake This Season
I understand this might seem like a lot to take in at once – so many amazing elements coming together in one dessert! But that’s precisely what makes these Spiced Apple Cider Cranberry Cupcakes so special and memorable. Each component is meticulously crafted to perfection, resulting in a harmonious blend that truly celebrates the rich, comforting flavors of autumn and winter. From the tender apple cider cake to the tangy cranberry filling, the smooth cinnamon frosting, and the crunchy pie crust leaves, every bite is an experience. The careful balance of sweet, tart, and spiced notes ensures a sophisticated dessert that appeals to all.
So, for your next holiday party, Thanksgiving feast, or festive gathering, consider stepping away from the traditional cookie platter. Instead, surprise and delight your guests with these show-stopping Apple Cider Cranberry Cupcakes. They are guaranteed to be a legendary hit, sparking conversations and delighting every palate with their intricate flavors and beautiful presentation. This recipe offers a unique and sophisticated take on seasonal baking, combining classic comforts with a gourmet touch. They’re not just desserts; they’re an experience, a celebration of flavor that will make your holiday spread truly unforgettable. Dive into the festive spirit and create these culinary masterpieces – your friends and family will thank you!
Spiced Apple Cider Cranberry Cupcakes
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Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Saigon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted and cooled*
- 1 cup light brown sugar packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider natural & fresh
For the Cream Cheese Frosting:
- 8 ounces cold cream cheese no whipped, no low-fat, high-quality preferred, room temperature
- ½ cup unsalted butter room temperature
- 1/8 teaspoon kosher salt
- ½ teaspoon Saigon cinnamon
- 3 ½ cups powdered sugar sifted
- ½ teaspoon vanilla
- heavy cream if needed
- Cranberry Sauce
For the Cinnamon Sugar Pie Crusts:
- Vodka all-butter pie crust or store-bought
- ¼ teaspoon Saigon Cinnamon
- ¼ cup sugar + more for rolling
Instructions
Make the Cupcakes:
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Preheat the oven 350°. Line standard muffin tins with cupcake liners.
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Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
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Using a hand mixer beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
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Alternately add flour and apple cider in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared. I like to fold in the last addition of flour with a spatula to avoid over beating.
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Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
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Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
Make the Frosting:
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Using the paddle attachment of your stand mixer, beat cream cheese, butter, salt and cinnamon on medium-high speed until smooth and creamy, approximately 2-3 minutes.
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Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated.
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I continued beating the frosting until it was lighter and a good piping consistency. If it is too thick then you can add heavy cream in 1 teaspoon increments until it is the desired consistency. This is also a great frosting for spreading on with an offset spatula, so you could always go that route.
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If you want to drizzle it with an Apple Cider reduction, just boil about 1 cup of apple cider down to approximately 2 tablespoons; cool; then drizzle!
Make the Pie Crusts:
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I prepared these while the cupcakes baked, and then baked them in my preheated oven while the cupcakes cooled. Sprinkle a generous amount of sugar over a solid surface. Roll out your pie crusts in granulated sugar. If you are using store-bought, you can press some sugar into one side. Cut out little leaves or shapes and place 1 inch apart on a baking tray.
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Sprinkle generously with the cinnamon sugar mixture. Bake in preheated oven for 15-20 minutes or until they puff up and are brown around the edges. The size of your cut outs will directly impact your cooking time. Just keep an eye on them! They are supposed to be crispy, not burned!
Make the Cranberry Sauce filling:
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If you don’t already have your filling made, I would suggest preparing it after you pop you pie crusts in the oven. That way it has some time to cool before filling.
To Fill the cupcakes:
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Cut a round hole in the top of the cooled cupcakes using a pairing knife and then fill with the cranberry sauce. You can put the cake cutout back on top or just eat them all! ?
Notes
The cranberry sauce makes more than enough to fill all these cupcakes. If you don’t have plans to eat it on turkey or pork or chicken or yogurt, then you should halve the recipe as written.
*Melting Butter: I melt my butter in the microwave in 10 second intervals on 50% power until almost all the butter has melted. At this point I remove it from the microwave and stir or swirl the bowl until all the butter has melted. I do not like when the cream separates from the butter, which will happen if you cook it too long or at too high a power (or heat on the stove).
Nutrition
