Spicy Apple Cider Cupcakes!

 During the month of July, we hosted a Rebel Seed recipe contest. The guidelines for submissions were to create an original using Rebel Seed cider. Although it was a tough decision, our team dubbed Samantha’s recipe for spicy apple cider cupcakes the winner! These bad boys are so delicious that we had to share the recipe with all of our rebels.

Spicy Apple Cider Cupcakes with Cream Cheese Frosting

Yields: 12-14 cupcakes

 

INGREDIENTS

Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon chili powder
1 teaspoon ground Vietnamese cinnamon
1/4 teaspoon nutmeg
2 large eggs
3/4 cup Rebel Seed Liberty Tree Cider
2 teaspoons pure vanilla extract
1/2 cup butter, melted
2/3 cup packed brown sugar
1/3 cup granulated sugar

Frosting
8 ounces full-fat cream cheese, room temperature
1/2 cup butter, room temperature
3 to 3 1/4 cups confectioners’ sugar
1 1/2  teaspoons pure vanilla extract
1 teaspoon vietnamese cinnamon
1/8 teaspoon salt

Garnish
Vietnamese Cinnamon
Chili Powder

DIRECTIONS

  1. Preheat your oven to 350°F.
  2. Line a muffin pan (preferably a 12-cup pan) with cupcake liners and set aside.
  3. Whisk the flour, baking soda, salt, Vietnamese cinnamon, chili powder, and nutmeg together in a large bowl.
  4. In a separate medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined, about 1 minute.
  5. Whisk in the eggs one at a time until smooth
  6. Whisk in the vanilla and apple cider
  7. Slowly add the wet ingredients to the dry ingredients (1/3 at a time) and stir gently until combined.  Scraping down the sides of the bowl with a rubber spatula as needed.
  8. Fill the cupcake liners 3/4 of the way full with batter.
  9. Bake for 22–23 minutes, or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and allow to cool completely on a wire rack before frosting.
  11. In a large bowl use a mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes.
  12. Add 3 confectioners’ sugar, vanilla, Vietnamese cinnamon and salt and beat again on high speed for at least 3 minutes.
  13. Place the frosting in a piping bag and pipe on top of cooled cupcakes.
  14. Garnish your cupcakes with a dusting of chili powder and Vietnamese cinnamon.

 

Enjoy!