Apple Cider Cranberry Cupcakes are a delightful autumn-inspired treat that combines the flavors of fresh apple cider, tart cranberries, warm cinnamon, and a creamy cream cheese frosting. These cupcakes are a celebration of the fall season, offering a perfect balance of sweetness and tanginess, making them a wonderful addition to holiday gatherings, parties, or simply as a special indulgence to enjoy with a warm cup of apple cider.

The combination of apple cider and cranberries is a classic autumn flavor pairing that has been enjoyed for generations. Apple cider, made from fresh-pressed apples, has a rich history and has long been a popular beverage during the fall season, especially in regions with abundant apple harvests. Cranberries, on the other hand, are also a seasonal fruit that is harvested in the fall and has become synonymous with Thanksgiving and holiday feasts.

The idea of incorporating apple cider and cranberries into cupcakes is a creative way to capture the essence of the season and infuse baked goods with these delightful flavors. As people started exploring different ways to enjoy these seasonal ingredients, the Apple Cider Cranberry Cupcakes emerged as a delightful and festive treat that combines the best of both worlds.

INGREDIENTS

Cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon Saigon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 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

Frosting:

• 8 ounces cold cream cheese
• 1/2 cup unsalted butter, cold but still firm
• 1/8 teaspoon kosher salt
• 1/2 teaspoon Saigon cinnamon
• 3 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• Heavy cream if needed
• Spiced Apple Cider Cranberry Sauce

Cinnamon Sugar Pie Crusts:

• Your favorite pie crust
• 1/4 teaspoon Saigon Cinnamon
• 1/4 cup sugar + more for rolling

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350°F (175°C). Line standard muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, Saigon cinnamon, and kosher salt. Set aside.
3. Using a hand mixer, beat the melted and cooled butter and packed light brown sugar on medium-high speed until thick and lighter in color, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract with the last egg. Scrape down the sides of the bowl between each addition.
5. On low speed, alternately add the flour mixture and apple cider in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
6. Scoop or pour the cupcake batter into the lined muffin cups, filling each one about 3/4 full. A large cookie scoop works well for this.
7. Bake the cupcakes in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the tins immediately and let them cool on a wire rack. The cupcakes must be completely cool before frosting.

Frosting:

1. Using the paddle attachment of your stand mixer, beat the cold cream cheese, cold but firm unsalted butter, kosher salt, and Saigon cinnamon on medium-high speed until smooth and creamy, approximately 2-3 minutes.
2. Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until fully incorporated.

Cinnamon Sugar Pie Crusts:

1. Sprinkle a generous amount of sugar over a solid surface. Roll out your favorite pie crusts in the granulated sugar.
2. Cut out little leaves or shapes from the rolled-out pie crust and place them 1 inch apart on a baking tray.
3. Sprinkle the pie crust shapes generously with the cinnamon sugar mixture.
4. Bake the cinnamon sugar pie crusts in the preheated oven for 15-20 minutes or until they puff up and become brown around the edges.

Assembling the Cupcakes:

1. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
2. Top each cupcake with a dollop of spiced apple cider cranberry sauce.
3. Garnish the cupcakes with the cinnamon sugar pie crusts.

Enjoy these Apple Cider Cranberry Cupcakes, a delicious and festive dessert that encapsulates the essence of the autumn season, celebrating the delightful flavors of apple cider, cranberries, and warm cinnamon in a delightful cupcake treat!