This cupcake is a salute to one of fall’s most iconic foods in New England. The highlight of any trip to a local farm stand or orchard is always the fresh apple cider donuts- slightly sweet with a hint of nutmeg and covered in a generous dusting of cinnamon sugar.
I fill these cupcakes with caramel buttercream and keep the tops bare of frosting, covered only in cinnamon sugar, which is essential to the cider donut experience.
When making the caramel buttercream, you can use store-bought caramel sauce, but I encourage you to try making your own. It is delicious, and you will have extra that you can use for coffee, topping ice cream and more. You can find my recipe here.
Gluten-Free Apple Cider Donut Cupcakes
I fill these cupcakes with caramel buttercream and keep the tops bare of frosting, covered only in cinnamon sugar, which is essential to the cider donut experience.
Ingredients
Cupcake Batter
- 390 grams 1:1 gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon nutmeg, freshly grated
- ½ teaspoon salt
- 224 grams unsalted butter, room temperature
- 400 grams granulated sugar
- 4 large eggs, room temperature
- 240 grams apple cider
- 1 teaspoon vanilla
Thin Cider Glaze
- 4 tablespoons apple cider
- 2 tablespoons confectioners' sugar
Spiced Sugar - mix all ingredients together in a small bowl
- 168 grams granulated sugar
- ½ teaspoon nutmeg, freshly grated
- 1 teaspoon cinnamon, ground
Caramel Buttercream
- 112 grams unsalted butter, room temperature
- 112 grams shortening
- 448 grams confectioners' sugar
- pinch salt
- 140 grams caramel sauce (homemade or store bought)
- 1 teaspoon vanilla
Instructions
Cupcakes
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In a medium bowl, combine the flour, baking powder, baking soda, nutmeg and salt. Stir with a fork or a whisk to mix well.
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In a large bowl or the bowl of your stand mixer, combine the butter and sugar. Beat with a mixer on high speed until very light and fluffy.
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Add the eggs, one at a time, beating well after each one.
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Add about a third of the flour mixture, then half of the cider, and beat at low speed just until the flour and cider disappears. Mix in another third of the flour, followed by the rest of the cider and the vanilla. Then add the last third of the flour the same way.
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Set your batter aside to rest for 30 minutes.
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Preheat oven to 375 degrees.
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Scoop into lined cupcake pans, and bake for 25-30 minutes, until the cupcakes are golden and spring back slightly when touched lightly in the center.
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Cool in the pans for five to10 minutes, then carefully remove. Mix the apple cider and confectioners' sugar to make the cider glaze. While the cupcakes are still slightly warm, brush the tops with the cider glaze, and then dip the entire top into the spiced sugar to coat.
Caramel Buttercream
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In a medium bowl or the bowl or your stand mixer, combine the butter and shortening, and beat with a mixer at low speed to mix well. Add the confectioners' sugar and salt, then beat until the frosting is fluffy and smooth, stopping a few times to scrape down the bowl. Add the caramel sauce and vanilla, and beat again until well mixed and fluffy.
Assembling the Cupcakes
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Poke a hole in the center of each cupcake using the handle of a whisk or wooden spoon.
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Using a pastry bag with a plain tip (or just cut the end off), fill the center of each cupcake ending with a small dollop of frosting in the middle.
Decorate with sprinkles and or white chocolate pearls and glitter, or leave them naked and enjoy!
Recipe Notes
For a little extra holiday cheer, you can replace half or all of the cider in the glaze with spiced rum or good bourbon.