Apple Cider Cupcakes & Salted Caramel Buttercream

Loved. These. Cupcakes. 

Truly, madly deeply. Loved them. 

As in, they're a new top 5 cupcake. 

And that's a big deal. 

'Cause my top 5 list is pretty solid.

And it's not just the salted caramel buttercream (which is fabulous, by the way). 

This cake really holds its own too! 

I think you'll be impressed. Whip up a batch before the kids get home from school and have a TGIF fall-flavored cupcake moment with them today :)  

It'll give you warm fuzzies all over, and that is an excellent way to begin the weekend!

Apple Cider Cupcakes with Salted Caramel Buttercream
Cupcake Recipe Source: Sugarpunk

Ingredients for Cake:

• 2 eggs
• 1 2/3 c. AP flour
• 1 c. apple cider
• 2/3 c. sugar
• 1/2 c. butter, softened
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. vanilla

Directions:

1. Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.

Ingredients for Salted Caramel Buttercream:

• 1/2 c. butter, softened
• 1/2 c. shortening
• 5-6 tbsp. melted caramel (about 1/2 bag of kraft caramels)*
• 1 tsp. salt
• 4 c. powdered sugar

Directions:

1. In a stand mixer, cream together the butter and shortening.
2. Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition.

*The caramel is a little tricky just in that it needs to be the right temperature-- warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel-- if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch.

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