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Spiced Apple Cider Cranberry Cupcakes

A soft, melt in your mouth, apple cider cinnamon cake is filled with an apple cider cranberry sauce, topped with a swirl of cinnamon cream cheese frosting and adorned with cinnamon sugar pie crust leaves and apple cider syrup.

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

Keeping this recipe from you has been agony!

Spiced Apple Cider Cranberry Cupcakes. It’s the Holidays in a cupcake!

I know. Lots going on here, but I promise the flavors come together perfectly. Cinnamon and apple cider are common themes in each component with a splash of cranberries thrown in for spice and tartness!

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

The cake is made with 100% brown sugar, which makes it delightfully moist and amplifies the cinnamon and apple cider flavors. It is soft with a delicate crumb but it is not light and fluffy, because if you’ve hung around here a while, you know that I like my cupcakes more dense than airy. That is just how I do.

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

The cranberry apple cider filling is my Spiced Apple Cider Cranberry Sauce and it is packed with fresh cranberries, apple cider, and apples, and seasoned with star anise, cinnamon and cardamom. It’s spoon-lickin’ good. The tartness of the filling nicely compliments the cake and frosting.

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

Speaking of the frosting, I used my favorite cinnamon cream cheese butter cream, and it is sensational. For these cupcakes I whipped it up to make it a bit lighter than in previous recipes because I planned to pipe the frosting on the cakes and nobody wants a mound of dense frosting. It’s all about the balance!

And, because I just couldn’t leave the apple cider flavor well enough alone, I boiled a cup of apple cider down to about 2 tablespoons and drizzled it over the top. Sooooo goooood!

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

And those sugared pie leaves? They almost stole the show. Crispy, sugary and buttery.

Would it be enough to simply sprinkle the pie crust leaves with cinnamon sugar? No. No it would not.

So I rolled the pie crust out in sugar and then topped it with more cinnamon sugar. The sugar on the bottom caramelizes and gets all nice and crunchy. I suggest you make extra to serve with the cupcakes because they are addicting and one will not be enough!

I know this is overwhelming. It’s a whole lot of awesome to take in all at once.

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

So for your next Holiday Party give the cookies a break and bring these Apple Cider Cranberry Cupcakes…it’ll be legendary.

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

If you were one of the two people who guessed “cupcakes” in this post, then you are awesome and you have won the satisfaction of knowing that you were right. 🙂

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!

Ps- The little pie crust leaves are actually the second crust from the recipe that I wasn’t pleased with here. While I wasn’t a fan in that particular recipe, here it worked rather well. Buuuut I tossed out what I did because I didn’t like it. So I’ll have to get back to you on that.

Spiced Apple Cider Cranberry Cupcakes

Total Time: 1 hour, 15 minutes

Yield: 14 Cupcakes

Spiced Apple Cider Cranberry Cupcakes

A soft, melt in your mouth, apple cider cinnamon cake is filled with an apple cider cranberry sauce, topped with a swirl of cinnamon cream cheese frosting and adorned with cinnamon sugar pie crust leaves and apple cider syrup.

Ingredients

    For the Cupcakes:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Saigon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted and cooled*
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, natural & fresh
  • For the Cream Cheese Frosting:
  • 8 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred), room temperature
  • ½ cup unsalted butter, room temperature
  • 1/8 teaspoon kosher salt
  • ½ teaspoon Saigon cinnamon
  • 3 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • heavy cream if needed
  • For the Cinnamon Sugar Pie Crusts:
  • Your favorite pie crust (store-bought or homemade)
  • ¼ teaspoon Saigon Cinnamon
  • ¼ cup sugar + more for rolling

Instructions

    Make the Cupcakes:
  1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
  2. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. 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!
  6. Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
  7. Make the Frosting:
  8. 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.
  9. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated.
  10. 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.
  11. 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!
  12. Make the Pie Crusts:
  13. 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.
  14. 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!
  15. Make the Cranberry Sauce filling:
  16. If you don’t already have your filling made, I would suggest preparing it after you pop you pie crusts in the oven. That way it has some time to cool before filling.
  17. To Fill the cupcakes- cut a round hole in the top of the cooled cupcakes using a pairing knife and then fill with the cranberry sauce. You can put the cake cutout back on top or just eat them all! 😉

Notes:

The cranberry sauce makes more than enough to fill all these cupcakes. If you don’t have plans to eat it on turkey or pork or chicken or yogurt, then you should halve the recipe as written. *Melting Butter: I melt my butter in the microwave in 10 second intervals on 50% power until almost all the butter has melted. At this point I remove it from the microwave and stir or swirl the bowl until all the butter has melted. I do not like when the cream separates from the butter, which will happen if you cook it too long or at too high a power (or heat on the stove).

https://cheflindseyfarr.com/2014/12/spiced-apple-cider-cranberry-cupcakes/

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121 Comments

  • annie@ciaochowbambina
    December 1, 2014 at 2:42 pm

    My mouth is watering…and I could munch on those little sugared pie leaves all day long!

    Reply
    • AmericanCooking22
      December 2, 2014 at 8:48 am

      Oh me too, Annie! It was a good thing I only make 25 😉

      Reply
  • Gayle @ Pumpkin 'N Spice
    December 1, 2014 at 3:02 pm

    You are definitely the queen of cupcakes, Lindsey! This looks so amazing! I’ve never had an apple cider cupcake before, so I’m in awe of how delicious this looks. And the cranberries make these cuties extra festive. Love the flavor combination! Pinned!

    Reply
    • AmericanCooking22
      December 2, 2014 at 8:47 am

      I hadn’t either, Gayle but it just sounded delicious! And at the time I was putting apple cider in everything! It was the new pumpkin up in here! Thanks for the pin!

      Reply
  • Ella-HomeCookingAdventure
    December 1, 2014 at 4:55 pm

    Another great recipe of cupcakes.. I really love the flavorful combination you used here.. It looks really beautiful

    Reply
    • AmericanCooking22
      December 2, 2014 at 8:46 am

      Thanks, Ella! My husband was skeptical but I won him over 🙂

      Reply
  • Kristine @ Kristine's Kitchen
    December 1, 2014 at 6:57 pm

    You have completely outdone yourself with these cupcakes, Lindsey! Just wow. I think you need to be my neighbor so I can help you with taste-testing all of your amazing cupcake creations! I’m guessing the cinnamon cream cheese frosting would be my favorite part, but there is so much greatness going on in these cupcakes I can’t be sure!

    Reply
    • AmericanCooking22
      December 2, 2014 at 8:46 am

      Thank you! I wish you were my neighbor, Kristine! Would you give me homemade snacks in exchange for cupcakes? Everything you make looks so healthy and delicious!

      Reply
  • Shashi @ RunninSrilankan
    December 1, 2014 at 7:49 pm

    WOA – so so love the tarty and cinnamony flavor combination in these wonders! Lindsey – your idea of sugaring both sides of the dough you used for those leaves is simply brilliant!

    Btw – Are you going to be in town between Christmas and New Years? I am on vacay and would so love to meet!

    Reply
    • AmericanCooking22
      December 2, 2014 at 8:45 am

      Thanks, Shashi! I’m actually going to be in New Zealand from before Christmas til Jan 5th! We should still try to get together one day before I leave though!

      Reply
  • Jessica @ Sweet Menu
    December 1, 2014 at 10:38 pm

    Eeeep… your cupcakes are always so EPIC! Seriously unbelievable and your photography – I just want to reach in and grab it!

    Reply
    • AmericanCooking22
      December 2, 2014 at 12:52 am

      Thanks, Jessica!! I wish you could grab one! I guess you’ll just have to make them instead!

      Reply
  • Dorothy @ Crazy for Crust
    December 1, 2014 at 10:50 pm

    Okay, these are gorgeous and OMG. So much good stuff in them! That frosting. I’d like a bowl please, now. And a spoon…

    Reply
    • AmericanCooking22
      December 2, 2014 at 12:52 am

      Thanks, Dorothy!! The frosting…I have, um, eaten almost a bowl… #thetruthhurts

      Reply
  • Pamela @ Brooklyn Farm Girl
    December 1, 2014 at 11:11 pm

    Cupcake love in this post, goodness gracious. I just want a dozen.. I’d share one with my husband and the rest would be mine! 😉

    Reply
    • AmericanCooking22
      December 2, 2014 at 12:51 am

      I would gladly send you a dozen! If only we hadn’t eaten them all! It is an AHC policy not to judge cupcake hoarding… 😉

      Reply
  • David @ Spiced
    December 2, 2014 at 9:37 am

    You just blew my mind with these cupcakes. Seriously. I can’t focus on anything else right now other than an extreme desire to eat as many of these cupcakes as possible. Although I do have a funny sense of satisfaction right now…which oddly enough is pretty similar to hunger for cupcakes. Amazing work on this recipe! And those pie crust stars? Awesome, awesome idea. I might have to steal that from you at some later yet-to-be-named date. 🙂

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:25 am

      Haha! I find it hard to focus around cupcakes too! And those pie crusts?! Irresistible. Do it! They are so fabulous!

      Reply
  • ATasteOfMadness
    December 2, 2014 at 10:39 am

    These cupcakes sound amazing! So fall 🙂

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:26 am

      Thanks!

      Reply
  • Thalia @ butter and brioche
    December 2, 2014 at 4:11 pm

    I am totally just drooling over that soft cranberry filling.. and all the frosting ontop too! I bet these cupcakes tasted delicious!

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:26 am

      Thanks, Thalia! They definitely are!

      Reply
  • Mira
    December 2, 2014 at 5:49 pm

    I ove everything about these cupcakes, the perfect combination of flavors! They look so soft and the cranberry filling looks amazing! I like all of your cupcake recipes, but I think these are my favorite!

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:26 am

      Haha! Thanks, Mira! These are definitely competing for my favorite too!

      Reply
  • marcie
    December 2, 2014 at 7:16 pm

    I’m all about cranberries right now, stirring it into my oatmeal or wherever I can get them in! These cupcakes…everything about them just sounds amazing, and they’re beautiful! I love that you filled them with your delicious cranberry sauce. Wonderful idea. Pinned!

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:27 am

      Thanks for the pin, Marcie! I am obsessed with cranberries too! I think half of it is the color! 🙂

      Reply
  • Manali @ CookWithManali
    December 2, 2014 at 11:01 pm

    Oh these look sooooooooo good Lindsey! But then I love all your cupcake recipe, you are really talented! 🙂 Pinned of course!

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:28 am

      Thanks, Manali! I am just soaking up all your praise! And thanks for the pin 🙂

      Reply
  • Miss Kim @ behgopa
    December 3, 2014 at 12:05 pm

    Yum! That frosting you described sounds so delish. I haven’t had cupcakes in such a long time. I need some. I’ve been craving them for weeks now but been too busy/lazy/tired to make or buy. I so need them soon! I still have some leftover cranberry sauce (and pumpkin)…I need to check if they are still ok. I should use them up soon.

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:29 am

      I could eat an entire bowl of this frosting by myself! I hope you bought some flour so you can get baking! I wish I lived closer to you so I could just send some over! Problem solved 😉

      Reply
  • Christin@SpicySouthernKitchen
    December 4, 2014 at 2:09 pm

    How in the world do you come up with all these fabulous cupcake ideas! Gorgeous. Love how you decorated them with the pie crust leaf and cranberry. Aren’t cranberries so much fun to photograph?

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:30 am

      Thanks, Christin! I love photographing cranberries! They make me want to use them more every time! Gahh the pie leaf…so good

      Reply
  • Kristi @ Inspiration Kitchen
    December 6, 2014 at 10:24 am

    Seriously Lindsey – you need to open a cupcake business! I swear you are the Queen of Cupcakes! xoxo

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:31 am

      Thanks, Love! Could you imagine having a cupcake shop and a blog?! I am getting heart palpitations just thinking about it! But I’ll take that title none the less! lol

      Reply
  • Jess @ whatjessicabakednext
    December 6, 2014 at 2:50 pm

    I saw these on instagram and thought how amazing they looked! Love the cranberry filling and the cupcakes look so buttery and delicious! Bookmarking, thanks for sharing Lindsey! 😀

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:32 am

      Thanks, Jess! And thanks for bookmarking!

      Reply
  • Kelly - Life Made Sweeter
    December 7, 2014 at 6:04 am

    These cupcakes are gorgeous, Lindsey! The leaf cutout is so pretty and I love that you stuffed them with cranberry sauce! I can’t stop drooling over all of these photos – just mouthwatering!

    Reply
    • AmericanCooking22
      December 7, 2014 at 9:33 am

      Thanks, Kelly! I could have eaten the whole dozen of these cupcakes! Seriously out of control amazing!

      Reply
  • Lindsay @ Life, Love and Sugar
    December 9, 2014 at 11:35 am

    Ok seriously, could these look anymore tempting? The flavors sound amazing and they look beautiful!

    Reply
    • AmericanCooking22
      December 9, 2014 at 10:31 pm

      Thanks, Lindsay!

      Reply
  • Pravin
    December 12, 2014 at 9:04 am

    Nice baking stuff dear friend.. I am following you..!!

    Reply
    • AmericanCooking22
      December 12, 2014 at 11:24 am

      Thanks, Pravin!!! And thanks for stopping by to let me know!

      Reply
    • AmericanCooking22
      December 13, 2014 at 11:30 pm

      Thanks for following, Pravin!

      Reply
  • Emily
    December 12, 2014 at 6:20 pm

    Am I totally missing the step where it explains where to add the cranberry sauce? I am in the middle of making these now and just realized I don’t see that part! Thanks 🙂

    Reply
    • AmericanCooking22
      December 13, 2014 at 8:16 am

      Hi Emily! Hopefully I’m not to late! You didn’t miss it. Apparently I glossed over that step. Sorry about that. The cranberry sauce is just a filling, so before you ice your cupcakes, cut a hole in the center of each and fill with cranberry sauce. Then frost. I’ll update the recipe – thank you so much for asking and letting me know!

      Reply
  • Julianne @ Beyond Frosting
    December 16, 2014 at 12:13 pm

    These cupcakes are so gorgeous!!!!

    Reply
    • AmericanCooking22
      December 17, 2014 at 1:50 pm

      Thanks, Julianne!

      Reply
  • Fresh Peach Ice Cream | Inspiration Kitchen
    February 2, 2015 at 8:00 am

    […] Spiced Apple Cider Cranberry Cupcakes […]

    Reply
  • […] Spice Apple Cider Cranberry Cupcakes | American Heritage Cooking […]

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  • Things to Bake in the Fall | Lemons & Lemonade
    September 30, 2015 at 4:35 pm

    […] Spice Apple Cider Cranberry Cupcakes. Say that three times fast. The opening line of this article sold me in seconds. ‘ A soft, melt in your mouth, apple cider cinnamon cake..’ UM YES PLEASE! A little more completed it seems then the about 2 recipes but oh so worth it I bet. Plus I love how she breaks down the ingredients and instructions into 4 separate sections each for the 4 separate parts of the cupcake (Cake, Filling, Icing, Topping). […]

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  • Fall Cupcakes and Toppers
    October 1, 2015 at 6:43 pm

    […] Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking […]

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  • […] Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking – Soft, melt in your mouth, apple cider cinnamon cake filled with an apple cider cranberry sauce then topped with cinnamon cream cheese frosting, cinnamon sugar pie crust leaves, and apple cider syrup. These will be a new Fall favorite dessert! […]

    Reply
  • Eden Passante
    November 5, 2015 at 1:42 pm

    These are beautiful and the flavors look great!

    Reply
    • Lindsey
      November 17, 2015 at 1:20 pm

      Thank you Eden!

      Reply
  • 11 Holiday Cupcake Ideas
    November 12, 2015 at 11:30 am

    […] Recipe here […]

    Reply
  • Ron
    November 12, 2015 at 7:37 pm

    I can’t wait to try these. Can I turn this batter into a 8 or 9 inch round cake?

    Reply
    • Lindsey
      November 14, 2015 at 10:53 am

      Absolutely, Ron! Happy baking!

      Reply
  • […] Via americanheritagecooking.com […]

    Reply
  • […] Spiced Apple Cider Cranberry Cupcakes: I can’t get over how gorgeous these are! […]

    Reply
  • […] via americanheritagecooking.com […]

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  • Apple Cider Cranberry Cupcakes
    November 26, 2015 at 6:24 pm

    […] Photo Credit:  American Heritage Cooking […]

    Reply
    • Karen
      December 24, 2016 at 10:36 pm

      These Apple cider Cranberry cupcakes look great but I have a question.
      I have never used cardamon pods before ( in the cranberry sauce) do you use the green or black ones?

      Reply
      • Lindsey
        January 2, 2017 at 2:15 am

        Hi Karen, I use the green ones! Happy baking!

        Reply
      • Sarah
        October 26, 2017 at 11:50 pm

        Made these cupcakes yesterday. They turned out good. A little confused as to why they didn’t rise at all though? I filled them 3/4 and they stayed that way so they looked a little funny lol. I double checked that I didn’t forget anything and made sure I was putting in the right amounts but im still unsure as to what happened. Also I had hard time tasting the cider and cinnamon in the cupcakes after cooking ( the batter was amazing though ) and the crème cheese frosting was also really good. Thank you for the recipe

        Reply
        • Lindsey
          December 26, 2017 at 11:37 pm

          Hi Sarah. That is odd. Check your baking powder to see how old it is. Also, fun fact, you are supposed to shake it up before you use it. Perhaps that is the culprit.

          Reply
  • […] 11. Spiced Apple Cider Cranberry Cupcakes The fall in a Cupcake! Recipe […]

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  • cupcake girl
    December 16, 2015 at 6:37 pm

    do I have to use Saigon cinnamon? does it taste the same with regular cinnamon? Thank you

    Reply
    • Lindsey
      December 21, 2015 at 12:38 pm

      Hi! You don’t have to, and you can definitely substitute regular cinnamon. There are several species of the cinnamon tree and they each have a slightly different flavor. The most common species is the one in generic cinnamon bottles and the flavor isn’t as intense or robust as saigon cinnamon.

      Reply
  • Ryanne
    December 18, 2015 at 10:34 am

    Just made these last night. They are beautiful and the cranberry filling is delicious, but you were right, the cake is DENSE 🙁 Mine came out like a tasty brick, and I’ve gotten many of the dreaded “muffin” comments. Do you have any suggestions to alter the recipe slightly to make it a little lighter and fluffier? I really love the idea of this cake and would like to try them again. Thanks!

    Reply
    • Lindsey
      December 21, 2015 at 12:35 pm

      Hi Ryanne! This recipe is adapted from my Sprinkles copycat recipe and it is a more dense cake, just like the ones from Sprinkles. There are many variables in what makes cakes dense verse light and fluffy, but the most important aspect is making sure you properly cream the butter and sugar and then beat more after each egg. Creaming traps air in between the sugar granules, which will expand and leaven the cake in the oven. You can also add another 1/2 teaspoon of baking powder. Other than completely changing the recipe, those are my suggestions.

      Reply
    • Lindsey
      December 21, 2015 at 1:08 pm

      I was also thinking you could use room temperature butter instead of melted butter, which will allow more air to be incorporated and trapped during the creaming process!

      Reply
  • […] image via American Heritage Cooking […]

    Reply
  • […] Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking […]

    Reply
  • […] via AMERICAN HERITAGE COOKING  […]

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  • Jessica Witty
    February 25, 2016 at 9:49 am

    I can’t get these cupcakes out of my mind! A friend has requested them as a cake, instead, and I think I’m up to the challenge! I’ll use your above notes on lightening the batter a bit… any other tips or suggestions to bring this into 3 layer cake form?

    Reply
    • Lindsey
      February 25, 2016 at 10:57 am

      Hi Jessica! I would double everything for three layers. I assume you’ll use the cranberry chutney as a filling between the layers? Since it can bleed or be a little loose (depending on how you cook it), I would create a “dam”. Basically a dam is when you are assembling a cake and you want to use a looser filling (like lemon curd for example), you pipe a ring of buttercream around the outside edge of the cake (like if you were using eyeliner on your eye- so right against the edge) to create a barrier between the filling and the outside icing. Put the chutney inside the “dam” and then place the next layer on top. Repeat with the second later, finishing with the top layer. Now you can ice the outside without worrying about the filling seeping into your buttercream or squishing out as you try to ice the cake. Life is hard enough – these little baker’s secrets make all the difference!

      If you want, you can use the apple cider reduction to soak your cake layers instead of drizzling on top. This will add moisture to the cake as well as additional flavor. Totally up to you. If you do, just be careful not to over-soak so the cake becomes soggy.

      I hope that helps!

      Reply
  • Jessica Witty
    February 25, 2016 at 12:19 pm

    Thank you so much for your reply! Yes, that’s my plan with the chutney. I had not considered soaking the cakes with the reduction… that’s brilliant and I’ll definitely try that as well. Wish me luck!

    Reply
    • Lindsey
      February 26, 2016 at 12:26 pm

      Good luck! You know what would be pretty on the outside is sugared cranberries…if you have the time 🙂 Just cook some cranberries in sugar water for 1-2 minutes then take them out with a slotted spoon and roll them in sugar. It’s going to be so beautiful!

      Reply
  • […] americanheritagecooking.com Get the recipe […]

    Reply
  • kavita
    April 9, 2016 at 1:08 am

    I would like to know how can i replace the eggs for vegan recipe.

    Reply
    • Lindsey
      April 10, 2016 at 1:36 pm

      I don’t know. Feel free to experiment. There is also butter, which is not vegan.

      Reply
  • […] week, be inspired by the color palette of American Heritage Cooking Spiced Apple Cider Cranberry Cupcakes. This fabulous party palette draws on earth tones that are […]

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  • […] what about some tasty treats to go with it? Pumpkin cheesecake cookies, salted caramel bars and spiced apple cider cupcakes are some of my […]

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  • Alison
    September 25, 2016 at 9:42 pm

    Hi! I just made these (omitting the cranberry filling but adding in fresh diced apples). The batter seemed to me a little too thin and baked up DELICIOUS, but very dense. I sifted the flour but have no idea why so dense. This happen to you? Usually my caked are lighter than air.

    Reply
    • Lindsey
      September 27, 2016 at 12:39 pm

      Hi Alison, These are denser cupcakes. I like my cupcakes that way 🙂 They are an adaptation on my Sprinkles copycat cupcakes which are a denser cake. It sounds like you did everything right. Happy baking!

      Reply
  • […] Spiced Apple Cider Cranberry Cupcakes recipe from American Heritage Cooking […]

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  • […] This soft and melt in mouth cupcake is filled with yummy cranberry cider sauce and is topped with cinnamon, cream cheese frosting. The pie crust leaves and cranberry are another icing on the cake. The recipe is available at americanheritagecooking.com. […]

    Reply
  • Amanda
    November 14, 2016 at 8:54 am

    Hi! These cupcakes look amazing! Can’t wait to try making them but I’m a little confused as to when you fill them with the cranberry sauce. Do you bake them with the sauce or fill them after they have cooled? I couldn’t find this step in the recipe.

    Reply
    • Lindsey
      November 15, 2016 at 12:48 pm

      Hi Amanda, After the cupcakes have cooled you cut out a hole on the top and fill it with the cranberry filling! I will check the recipe and update the instructions if it’s not there! Happy baking!

      Reply
      • Amanda
        November 15, 2016 at 12:50 pm

        Thanks so much for the reply, that sounds easy to do 🙂

        Reply
        • Lindsey
          November 15, 2016 at 12:53 pm

          Super easy! Of course! Enjoy!

          Reply
  • Thanksgiving In Cranberry - Revel and Glitter
    November 17, 2016 at 8:03 am

    […] How about serving Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking? […]

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  • Shirl
    November 19, 2016 at 5:21 pm

    Mmm mmm mmm!!!!!! i think these must be the best looking cupcakes i have ever seen!!! but unlike you guys who seem to be proper bakers…!!! i’m nervous just thinking that i want to make them(Spiced Apple Cider Cranberry Cupcakes) but i will attempt it!!! (my challenge: i don’t do alcohol, so) can i simply use apple juice instead of the cider??? well done Lindsey… clever girl ;0)

    Reply
    • Lindsey
      November 19, 2016 at 9:39 pm

      You’ve totally got this, girl!!! Just take it step by step and before you know it, you’ll have stuffed cupcakes! The cider that I used wasn’t the alcoholic kind – just regular apple cider that you buy in the grocery store! You can substitute apple juice but apple cider tastes a little different! Happy baking!

      Reply
  • […] Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking […]

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  • […] Spiced Apple Cider Cranberry Cupcakes (These turned out really well.  I only filled half of the cupcakes, because my family never really liked cranberry sauce.  After trying both, we can say that both filled and unfilled are great, but if you really like an extra zing, stick with the filled!) […]

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  • […] On the eigth day of Christmas my true love gave to me eight Spiced Apple Cider Cranberry Cupcakes […]

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  • 14 Cider Recipes We Adore | Tip Junkie
    August 16, 2017 at 10:56 pm

    […]  Spiced Apple Cider Cranberry Cupcakes ~ Delicious homemade Spiced Apple Cider cupcakes with a cranberry sauce filling and topped with an […]

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  • […] muffins. Lunchtime (or dinnertime, or snack time) is the one event you want, particularly for these spiced apple cider cranberry cupcakes from American Heritage Cooking. They’re crammed with a cranberry sauce that is the proper praise to the cream cheese […]

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  • […] Lunchtime (or dinnertime, or snack time) is the one event you want, particularly for these spiced apple cider cranberry cupcakes from American Heritage Cooking. They’re full of a cranberry sauce that is the proper praise to the cream cheese frosting, […]

    Reply
  • Samantha
    October 1, 2017 at 2:55 pm

    These cupcakes were to die for! So flavorful and moist, thanks to the tip about checking at the 12 minute mark. The frosting has a great flavor, too, but my only problem was that the cold butter would not mix well with the rest of the frosting mixture. I double checked to make sure I read the instructions right, and I did, but for some reason my frosting was lumped with tiny butter bits. Any tips on how to achieve a smoother frosting?

    Reply
    • Lindsey
      October 6, 2017 at 9:44 pm

      Hi Samantha, I read my instructions and I can see exactly how you got little bits of unincorporated butter in your frosting. I really apologize. I think I meant to type, “not cold, but still firm”. It’s been so long, I can’t remember. When making a simple cream cheese buttercream like this, I always use room temperature butter because if either the butter or the cream cheese are too cold, they will create little lumps that just wont come out! Unfortunately I haven’t found a way to fix it that doesn’t ruin the butter cream. I did the same thing (because I was impatient) on a VERY large scale last year and the lumps refused to come out no matter how long I mixed it or if I heated it with a kitchen torch. I’m really sorry this happened. I have updated the recipe so that it is no longer incorrect. Thank you so much for your comment and happy baking!

      Reply
  • […] Spiced Apple Cider Cranberry Cupcakes  […]

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  • […] Spiced Apple Cider Cranberry Cupcakes by American Heritage Cooking […]

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  • Katharine Hannah Bragg
    November 17, 2017 at 11:26 pm

    Could these possibly be made into a cake, as well? And what adjustments would have to be made?

    Reply
    • Lindsey
      December 26, 2017 at 11:17 pm

      Absolutely! They are a dense cake so if I were to make a full cake, I would not melt the butter and instead I would cream softened butter with my sugar to lighten the batter a touch. Just watch your bake time!

      Reply
  • […] relate! That’s why we’re such big fans of these spiced apple cider cranberry cupcakes from American Heritage Cooking. Their flavour is a little bit fruity but with a big fall flavoured kick that’s totally […]

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  • JB
    December 15, 2017 at 3:49 pm

    I just tried making the pie crust leaves and I totally burnt them! They look dark and The sugar melted into a liquid as well. Do you recommend I bake them at a lower temp / shorter time? I didn’t 350F for 10 minutes. Thank you!

    Reply
    • Lindsey
      December 26, 2017 at 1:39 pm

      Hi JB, It depends how big your leaves are. I wouldn’t recommend baking them at a lower temperature because you still want them to flake and puff, but do take them out whenever they look a nice golden brown and puffy! All ovens have their quirks (mine at work depends on the day!) so the safest option is to just watch them like a hawk!

      Reply
  • click here
    October 29, 2018 at 1:29 am

    I know. Lots going on here, but I promise the flavors come together perfectly. Cinnamon and apple cider are common themes in each component with a splash of cranberries thrown in for spice and tartness!

    Reply
  • […] From: American Heritage Cooking […]

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  • […] Spiced Apple Cider Cranberry Cupcakes from American Heritage Cooking […]

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  • 100 festliche Weihnachts-Cupcakes -
    December 12, 2018 at 12:54 pm

    […] Gewürzte Apfelwein Cranberry Cupcakes von American Heritage Cooking […]

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  • riya
    August 6, 2019 at 7:15 am

    Aww .. it looks awesome..
    its so delicious

    Can’t wait for it… will try it today

    Reply
  • […] 1.  Source: American Heritage Cooking […]

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  • […] Read Full Article Here by kathyelisabeth […]

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  • […] Cranberry Apple Cider Spice Cake (when I make this, I only use the cake recipe and add craisins to it) […]

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  • […] That’s why we’re such big fans of these spiced apple cider cranberry cupcakes from American Heritage Cooking. Their flavour is a little bit fruity but with a big fall flavoured kick that’s totally […]

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  • Hannah Flack
    September 21, 2020 at 6:03 am

    […] That’s why we’re such big fans of these spiced apple cider cranberry cupcakes from American Heritage Cooking. Their flavour is a little bit fruity but with a big fall flavoured kick that’s totally […]

    Reply

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