Apple Cider Cupcakes

Recipe - ShopRite Corporate

Prep Time15 Minutes

Servings24

Cook Time20 Minutes

Ingredients

1 Cups Bowl & Basket Apple Cider Original

½ Cups Bowl & Basket 100% Pure Vegetable Oil

3 large eggs

1 tsp Bowl & Basket Pure Vanilla Extract

1 tsp Bowl & Basket Ground Cinnamon

1 Cups unsalted butter, softened

3 Cups powdered sugar

1 Tbsp Bowl & Basket Apple Cider Original

½ tsp Bowl & Basket Pure Vanilla Extract

1 tsp Bowl & Basket Ground Cinnamon

1 ½ Cups applesauce, divided

1 apple, thinly sliced

Bowl & Basket Ground Cinnamon, for garnish

12 Bowl & Basket Cinnamon Sticks, halved

Directions

To make the cupcakes: Preheat oven to 350°F. Prepare two cupcake pans with 24 paper liners. In a large mixing bowl, combine the cake mix, Bowl & Basket Apple Cider Original, Bowl & Basket 100% Pure Vegetable Oil, eggs, Bowl & Basket Pure Vanilla Extract, and Bowl & Basket Ground Cinnamon. Beat with a whisk or electric mixer on medium speed for 2 minutes, scraping the sides of the bowl halfway through. Divide batter evenly among the cupcake liners, filling each about ⅔ full. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream: Add the butter, powdered sugar, Bowl & Basket Apple Cider Original, Bowl & Basket Pure Vanilla Extract and Bowl & Basket Ground Cinnamon to the bowl of a stand mixer. Beat together on medium-low until smooth, about 5 minutes, then transfer to a piping bag fitted with a star tip.
Once cooled, use the base of a large piping tip to remove the center from each cupcake. Fill each with 1 Tbsp of applesauce.
Pipe buttercream on each cupcake, covering the holes.
Dust with Bowl & Basket Ground Cinnamon, then add an apple slice half of a Bowl & Basket Cinnamon Stick to each as a final touch. Serve and enjoy!

15 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

To make the cupcakes: Preheat oven to 350°F. Prepare two cupcake pans with 24 paper liners. In a large mixing bowl, combine the cake mix, Bowl & Basket Apple Cider Original, Bowl & Basket 100% Pure Vegetable Oil, eggs, Bowl & Basket Pure Vanilla Extract, and Bowl & Basket Ground Cinnamon. Beat with a whisk or electric mixer on medium speed for 2 minutes, scraping the sides of the bowl halfway through. Divide batter evenly among the cupcake liners, filling each about ⅔ full. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream: Add the butter, powdered sugar, Bowl & Basket Apple Cider Original, Bowl & Basket Pure Vanilla Extract and Bowl & Basket Ground Cinnamon to the bowl of a stand mixer. Beat together on medium-low until smooth, about 5 minutes, then transfer to a piping bag fitted with a star tip.
Once cooled, use the base of a large piping tip to remove the center from each cupcake. Fill each with 1 Tbsp of applesauce.
Pipe buttercream on each cupcake, covering the holes.
Dust with Bowl & Basket Ground Cinnamon, then add an apple slice half of a Bowl & Basket Cinnamon Stick to each as a final touch. Serve and enjoy!