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Hey friend! Ready to level up your Thanksgiving Desserts game? I’ve been there—scrambling last minute for creative Thanksgiving Treats that’ll wow your crew without sending you into baking panic. Well, say hello to these Apple Cider Donut Cupcakes. They capture that crisp fall vibe, deliver a punch of cinnamon-sugar nostalgia, and work perfectly as part of your Thanksgiving Baking Recipes lineup.
Ever wondered why people freak out over donut-inspired sweets? I did too—until I bit into one of these beauties last November. Trust me, they disappear faster than pumpkin pie. Plus, they’re surprisingly easy (yes, even you can totally handle this). Ready to dive into a recipe that combines the coziness of a cider mill, the fun of a cupcake party, and the practicality of an oven-safe donut? Let’s get mixing—your taste buds will thank you 🙂
Apple Cider Donut Cupcakes
Ingredients
Equipment
Method
- Reduce the cider: In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to 1/4 cup (about 10–12 minutes). Let cool slightly.
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or spray with nonstick spray.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream butter and brown sugar with a mixer until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract. Scrape the bowl to ensure everything is well combined.
- With mixer on low, alternate adding flour mixture and reduced cider in three parts, starting and ending with flour.
- Fill cupcake liners about 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- While still warm, gently roll cupcakes in cinnamon-sugar mixture (1/4 cup sugar + 1 tsp cinnamon).
- Optional glaze: Whisk together powdered sugar, cider, and a splash of milk until smooth. Drizzle over cooled cupcakes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 cup apple cider, reduced to ¼ cup (about 10 oz to 2.5 oz)
- 1½ cups all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Cinnamon-sugar coating: ¼ cup granulated sugar + 1 tsp cinnamon
- Optional glaze: 1 cup powdered sugar, 2 tbsp cider, splash of milk
Instructions
- Reduce the cider: Pour 1 cup of cider into a small saucepan. Simmer over medium heat until it’s thick and syrupy (about 10–12 minutes). This intensifies the apple flavor. I always smell like fall by the time it’s done—no complaints here.
- Preheat & prep: Heat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray. Pro tip: I use silicone liners; they save my life every Thanksgiving.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps your cupcakes rise evenly—because saggy tops are so last season.
- Cream butter & sugar: In a mixer, beat butter and brown sugar on medium until light and fluffy (about 2–3 minutes). FYI, this step is key for a tender crumb.
- Add eggs + vanilla: One at a time, beat in the eggs, then stir in vanilla. Scrape the bowl so everything blends without overmixing.
- Alternate dry + cider: With mixer on low, add dry ingredients in three parts, alternating with reduced cider. Start and end with the flour mix. This keeps your batter smooth and well-combined.
- Fill the liners: Spoon batter into liners—about ⅔ full. You want enough room for the lovely dome without overflow. LOL, been there, ruined a tin.
- Bake: Pop them in for 18–20 minutes. Test with a toothpick—when it comes out clean (or with a few moist crumbs), they’re done.
- Cinnamon-sugar dunk: While they’re still warm, gently roll each cupcake in cinnamon-sugar mixture. This gives that authentic donut vibe—no fryer required.
- Optional glaze: Whisk powdered sugar, cider, and milk until smooth. Drizzle over cooled cupcakes for extra sweetness. Trust me, resistance is futile.
Variations
Don’t like cider? No worries! Try these spins on the classic:
- Pumpkin Spice Swap: Replace reduced cider with pumpkin puree and add 1 tsp pumpkin pie spice. You’ve just created one of the best Thanksgiving Dessert Ideas ever.
- Maple Glaze Magic: Swap the cinnamon-sugar coating for a maple glaze (2 tbsp real maple syrup + ½ cup powdered sugar). Perfect for those Thanksgiving Desserts Easy moments.
- Apple-Caramel Drizzle: Top with warm caramel sauce and a pinch of sea salt. This is peak Fun Thanksgiving Desserts territory—hello, sticky fingers!
Serving & Tips
Pairing Ideas
These cupcakes shine solo, but pairing amps up the feast vibe. Have you considered:
- Thanksgiving Appetizers: Serve mini spinach-artichoke dip cups alongside for a sweet-salty start.
- Thanksgiving Side Dishes: A dollop of whipped cream on roasted sweet potatoes? Yes, please.
- Thanksgiving Food Recipes combo: A slice of pecan pie, a turkey slider, and one of these cupcakes. It’s a carb lover’s dream team.
Storage and Reheating
Planning ahead? Here’s the lowdown:
- Keep cupcakes in an airtight container at room temp for up to 2 days.
- For a longer haul, freeze unfrosted cupcakes in a zip-top bag out of direct light. Thaw at room temp, then roll in cinnamon-sugar before serving.
- To reheat, microwave each cupcake for 10–12 seconds. That just-microwaved warmth makes them taste oven-fresh—IMO, the best part.
Troubleshooting
If your cupcakes sink or taste flat, check these:
- Did you overmix? Stop once dry and wet ingredients join.
- Was your baking powder fresh? Replace it every 6 months.
- Oven temps vary—invest in an oven thermometer if you suspect hot spots.
Final Thoughts
Look, I know you’ve got a million recipes vying for your attention this holiday—pumpkin pies, cranberry sauces, Thanksgiving Food Ideas galore. But these Apple Cider Donut Cupcakes deserve a sweet spot on your table. They capture that nostalgic donut stand feeling, feel whimsical, and still slot right into your Thanksgiving Desserts Recipes lineup. Plus, they’re a fun twist for the kids (and adults who never outgrow their donut obsession).
Last year, I nervously served these to a crowd of donut purists—safe to say, I earned bragging rights. So give it a shot. Drop the fryer, grab your mixing bowl, and bake a dozen (or three). Your taste buds—and your guests—will high-five you for it.
FAQs
Can I use store-bought apple juice instead of cider?
You can, but fresh cider reduces better and adds more authentic flavor. If you only have juice, reduce it down slightly longer to evaporate added sugars and water.
How do I make these cupcakes gluten-free?
Substitute the flour with a 1:1 gluten-free baking mix. Be sure it contains xanthan gum. The texture shifts slightly, but still delicious.
Can I skip the cinnamon-sugar coating?
Absolutely! A simple vanilla or caramel glaze works great. You’ll still have that cozy fall dessert without the extra step.
What’s the best way to transport them to a party?
Place cooled cupcakes in a single layer in a sturdy container. Use dividers or cupcake trays to keep them upright. They travel like champs!
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