I love that hard ciders are so widely available these days. Cider is such a great fall flavor and goes well with so many other fall flavors. And now you can even get different seasonal cider flavors year round! For this recipe I used the Original Angry Orchard, but I look forward to experimenting with other cider flavors and other cider recipes with these flavors!
I topped my cupcakes with caramel, but they are delicious without it too. I love how well this recipe brings out the cider flavor and the cupcakes really taste just like the beverage! I hope you enjoy!
Note: these cupcakes will get very soggy as they sit, so be sure to serve as soon as possible.
Hard Cider Cupcakes
Preheat oven to 350 F. Line a cupcake pan with paper liners or grease pan.
Combine cider and butter. Stir in sugar. The mixture will look clumpy.
In a large bowl combine applesauce, eggs, and vanilla.
Slowly add the cider mixture. Add flour and baking soda and mix until smooth.
Pour into liners and bake 18-22 minutes.
Cool in the pan on a wire rack for 5 minutes, then remove cupcakes from the pan and move to wire racks to cool completely. While cooling, spoon some additional Angry Orchard over the tops of the cupcakes.
For the icing, combine all ingredients and mix until smooth. If the icing is too thick, add more cider. If the icing is too thin, add more powdered sugar.
Spread icing on cupcakes once the cupcakes are fully cooled.
Optional Caramel Topping
Heat caramels and heavy cream over med-low heat, stirring frequently until melted.
Once melted, remove from heat and stir in Angry Orchard. Drizzle caramel over cupcakes.