Ingredients

2 cups apple cider

2 tbsp unsalted butter

2 cups diced apples (about 2 to 3 medium apples)

1/4 cup packed light brown sugar

1/2 tsp ground cinnamon

2 tbsp apple cider reduction

2 tsp cornstarch

2 tsp water

1/2 cup melted unsalted brown butter

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 tbsp pure vanilla extract

1 1/2 cups cake flour (or all-purpose flour)

1 1/2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp kosher salt

1/2 cup apple cider reduction

4 oz cream cheese, at room temperature

1 cup unsalted brown butter, softened

3 1/2 cups powdered sugar

2 tsp ground cinnamon

1/2 tsp vanilla extract

2 tbsp apple cider reduction (plus extra if desired)

Apple slices (for garnish)

Cinnamon sticks (for garnish)

Instructions

Step 1: Reduce the apple cider by simmering 2 cups in a small saucepan over medium heat until it reduces by half (about 15 minutes). Stir occasionally, then remove from heat and cool completely. Save extra for drizzling if desired.

Step 2: Prepare the spiced apple filling by finely dicing the apples. In a large pot over medium heat, combine diced apples, 2 tbsp unsalted butter, 1/4 cup packed light brown sugar, 1/2 tsp ground cinnamon, and 2 tbsp apple cider reduction from Step 1. Cook gently for 10-15 minutes until apples are soft. Mix cornstarch and water in a bowl to create a slurry, add to the pot, and stir until thickened. Remove from heat, cool completely, and chill until ready to use.

Step 3: Make the cupcake batter by whisking together cake flour, baking powder, ground cinnamon, ground nutmeg, and kosher salt in a bowl. In another bowl, whisk melted unsalted brown butter with both sugars. Add eggs and vanilla extract to the wet mixture and mix well. Stir in half the flour mixture, then 1/2 cup apple cider reduction, followed by the remaining flour mixture. Mix until combined.

Step 4: Preheat oven to 350°F (175°C). Line a cupcake tray with liners and fill each about halfway (1/4 cup batter). Bake for 18-22 minutes or until a tester comes out clean. Let cupcakes cool completely on a wire rack before filling and frosting.

Step 5: Core each cooled cupcake using a cupcake corer or small knife. Fill the center with 1-2 teaspoons of the chilled spiced apple filling from Step 2.

Step 6: Prepare the brown butter cream cheese frosting by creaming together softened unsalted brown butter and cream cheese until smooth. Add powdered sugar, ground cinnamon, and vanilla extract and beat on low until combined. Gradually mix in 2 tbsp apple cider reduction, then whip on high speed for 3-4 minutes until light and fluffy. Add extra cider reduction if you want more flavor.

Step 7: Frost the filled cupcakes with the prepared frosting. Garnish with a sprinkle of cinnamon, apple slices soaked briefly in lemon juice to prevent browning, and cinnamon sticks. Serve and enjoy!

Tips & Variations

Use tart apples like Granny Smith for a bright contrast or sweeter varieties for a milder flavor.

Swap cake flour for all-purpose flour if needed; cake flour will yield a lighter texture.

Make extra apple cider reduction to drizzle over the finished cupcakes for added moisture and flavor.

Soak apple slices in lemon juice before garnishing to keep them fresh and prevent browning.

FAQs

Can I make the apple cider reduction ahead of time?

Yes, the apple cider reduction can be made several days in advance and stored in the refrigerator. Just bring it to room temperature before using in the recipe.