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spiced apple cider cranberry cupcakes

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://americanheritagecooking.com/2014/12/spiced-apple-cider-cranberry-cupcakes/

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yield 14 serving(s)
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For spiced apple cider cranberry cupcakes

  • FOR THE CUPCAKES
  • 2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    saigon cinnamon
  • 1/2 tsp
    salt
  • 1/2 c
    unsalted butter, melted and cooled
  • 1 c
    light brown sugar, packed
  • 4 lg
    eggs
  • 1 tsp
    vanilla extract
  • 1 c
    apple cider, natural & fresh
  • FOR THE CREAM CHEESE FROSTING
  • 8 oz
    cold cream cheese (no whipped, no low­fat, high­quality preferred)
  • 1/2 c
    unsalted butter, cold but still firm
  • 1/8 tsp
    kosher salt
  • 1/2 tsp
    saigon cinnamon
  • 3 1/2 c
    powdered sugar, sifted
  • 1/2 tsp
    vanilla
  • FOR THE CINNAMON SUGAR PIE CRUSTS
  • your favorite pie crust
  • 1/4 tsp
    saigon cinnamon
  • 1/4 c
    sugar + more for rolling
  • FOR THE SPICED APPLE CIDER CRANBERRY SAUCE
  • 8 oz
    z bag of fresh cranberries (or you can use previously frozen fresh cranberries)
  • 1/2 c
    light brown sugar
  • 1/4 c
    granulated sugar
  • 1 c
    apple cider, natural
  • 1 sm
    granny smith apple, pealed and finely chopped
  • 1 tsp
    cinnamon
  • 1
    whole star anise
  • 5
    cardamom pods (or more, just make sure you count so you can find them all!)
  • 1/2 tsp
    fresh tangerine zest (bright orange parts only)

How To Make spiced apple cider cranberry cupcakes

  • 1
    For the cupcakes: Preheat the oven 350°. Line standard muffin tins with cupcake liners. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside. 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.
  • 2
    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. I like to fold in the last addition of flour with a spatula to avoid over beating. Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears! Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
  • 3
    For the frosting: Using the paddle attachment of your stand mixer, beat cream cheese, butter, salt and cinnamon on medium-high speed until smooth and creamy, approximately 2-3 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated. I 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. 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!
  • 4
    For the pie crusts: I prepared these while the cupcakes baked, and then baked them in my 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. 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!
  • 5
    For the sauce: In a small sauce pot heat the cranberries, sugar, and apple cider over medium-high heat until the cranberries pop. Add the remaining ingredients and simmer for 30 minutes. Remove the star anise. You could stop cooking it at this point but I like to cook my cranberry sauce at least an hour. After an additional 30 minutes remove your cardamom pods (make sure you get them all!!) and allow to cool or serve warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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