Spiced Apple Cider Cranberry Cupcakes Blended for the Pantry

Spiced Apple Cider Cranberry Cupcakes Blended for the Pantry keeps the shopping list focused on all-purpose flour, baking powder, and Saigon cinnamon. It serves 14 people.

Count on 1 hour of prep, 15 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon Saigon cinnamon
• ½ teaspoon kosher salt
• ½ 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

For the Cream Cheese Frosting

• 8 ounces cold cream cheese no whipped, no low-fat, high-quality preferred, room temperature
• ½ cup unsalted butter room temperature
• 1/8 teaspoon kosher salt
• ½ teaspoon Saigon cinnamon
• 3 ½ cups powdered sugar sifted
• ½ teaspoon vanilla
• heavy cream if needed
• Cranberry Sauce

For the Cinnamon Sugar Pie Crusts

• Vodka all-butter pie crust or store-bought
• ¼ teaspoon Saigon Cinnamon
• ¼ cup sugar + more for rolling

How the cooking goes

Make the Cupcakes

1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
2. Whisk flour, baking powder, cinnamon and salt together in a medium mixing bowl and keep it to one side.
3. Using a hand mixer beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
4. Alternately add flour and apple cider in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared. it helps to fold through the last addition of flour with a spatula to avoid over beating.
5. Portion or pour the batter into the liners ¾ full. You use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. it is steady to start checking at 12 because This kitchen is not a fan of dry baked goods. The cupcakes are done when a cake tester, inserted into the center, comes out with a few clinging crumbs but no wet smears!
6. Remove from tins immediately and allow it to cool on a wire rack. They must be completely cool before frosting.

Make the Frosting

1. Using the paddle attachment of your electric mixer, beat cream cheese, butter, salt and cinnamon on medium-high speed until the texture looks smooth and creamy, approximately 2-3 minutes.
2. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition then mix until incorporated.
3. You continued beating the frosting until it was lighter and a good piping consistency. If it is too thick then you can add heavy cream in 1 teaspoon increments until it is the desired consistency. This is also a great frosting for spreading on with an offset spatula, so you could always go that route.
4. If you want to drizzle it with an Apple Cider reduction, just boil about 1 cup of apple cider down to approximately 2 tablespoons; cool; then drizzle!

Make the Pie Crusts

1. You prepared these while the cupcakes baked, and then baked them in the preheated oven while the cupcakes cooled. Sprinkle a generous amount of sugar over a solid surface. Roll out your pie crusts in granulated sugar. If you are using store-bought, you can press some sugar into one side. Cut out little leaves or shapes and place 1 inch apart on a baking tray.
2. Sprinkle generously with the cinnamon sugar mixture. Bake in preheated oven for 15-20 minutes or until they puff up and are brown around the edges. The size of your cut outs will directly impact your cooking time. Just keep an eye on them! They are supposed to be crispy, not burned!

Make the Cranberry Sauce filling

1. If you don’t already have your filling made, you would suggest preparing it after you pop you pie crusts in the oven. That way it has some time to cool before filling.

To Fill the cupcakes

1. Cut a round hole in the top of the cooled cupcakes using a pairing knife then then fill with the cranberry sauce. You can put the cake cutout back on top or just eat them all! ?

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Apples, open Mile High Apple Pie Cooled Before Slicing and Apple Crisp Energy Bites for the Afternoon.