Equipment Needed
- Medium saucepan
- Muffin tin and cupcake liners
- Stand mixer or hand mixer
- Large and medium mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag and tip (optional, but fun!)
Step-by-Step Instructions
I always start by reducing the apple cider because it needs time to cool. I pour the cider into a medium saucepan and bring it to a simmer over medium heat. I let it bubble gently, stirring occasionally, until it’s reduced to about 3/4 cup. This takes 15-20 minutes and fills the kitchen with the most amazing sweet, spiced aroma. I pour the reduced cider into a heatproof measuring cup to cool completely. Using it while warm will melt the butter in your batter and affect the rise. I learned this the hard way with slightly greasy, dense cupcakes once. Patience here is key.
While the cider cools, I whisk together my dry ingredients—the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. I take a moment to whisk them thoroughly because I want every bite of the cupcake to have an even distribution of those warm spices. In my stand mixer, I cream the softened butter and brown sugar together for a good 3-4 minutes on medium-high speed. Don’t rush this! You want it light, fluffy, and pale. This incorporates air and is the foundation for a tender crumb. Then I add the eggs one at a time, beating well after each, followed by the vanilla.(See the next page below to continue…)