Turned out perfect! Great for cold weather!

elcome, my dear friends! Step into my cozy kitchen, the heart of our home, and gather around the table. I have a special autumn treat to share with you today – Apple Cider Cupcakes. Just saying their name brings to mind images of golden leaves under a Midwestern sky, harvest festivals, and the crisp, cool air of fall mornings.

These Apple Cider Cupcakes are a celebration of tradition, embodying the essence of American autumn. Apple cider has been a fall staple for as long as apples have been pressed, and each bite of these spiced, tender cakes takes you back to a simpler time – a time when community potlucks were the week’s highlight. So, whether you’re preparing for a gathering or simply treating yourself on a brisk afternoon, let’s bake some heartwarming memories with these delightful cupcakes.

Apple Cider Cupcakes
Servings: Makes about 18 cupcakes

Ingredients:

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 cup unsweetened apple sauce

1/3 cup canola oil

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/2 tsp pure vanilla extract

3/4 cup apple cider

Optional: chopped walnuts or pecans for added crunch

Directions:

Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

In a large bowl, blend apple sauce, oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing after each, then stir in vanilla.

Gradually mix in dry ingredients and apple cider alternately, starting and ending with dry ingredients. Mix just until combined, being careful not to overmix.

Fold in nuts if using. Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.

Let cool in pans briefly, then transfer to a wire rack to cool completely before frosting.

Variations & Tips:

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