Caramel-Dipped Spiked Cider Cupcakes

I woke up this morning to 30 degree weather and felt like a kid on Christmas. I know, I am weird. Most girls look forward to the sun kissing their skin and brandishing golden tans. I, on the other hand, live for crisp air and red noses.

One of my favorite things about cold weather? Spiked cider. Big surprise, I am sure, coming from the whiskey girl. But there might not be anything more comforting than a glass of spiked cider while curled up in a soft blanket with a good book. Thus, my Saturday night looked as such...

And this morning, my love of spiked cider and need to get back in the kitchen worked hand-in-hand to make these delicious Caramel-Dipped Spiked Cider Cupcakes. (Geesh, thats a mouthful.) So if you're as excited about fall as I am, allow this basic white girl recipe to take you to a happy autumn place.

Happy boozing and happy baking!

Caramel-Dipped Spike Cider Cupcakes

Prep: 20 min

Cook: 23 min per batch

Yield: 24 cupcakes

Cupcakes: 

1 3/4 flour

1 1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda
1 tsp allspice

3/4 cup melted butter (cooled)

3 eggs

1/2 cup apple cider

1/4 cup bourbon

1/2 cup milk

3 tsp vanilla

Icing: 

2 tbsp butter

3 tbsp milk

1/2 cup brown sugar

1 1/3 cup confectioners sugar

Cupcake:

1. Preheat oven to 325 degrees. 

2. In medium bowl, mix dry ingredients (flour, sugar, allspice, baking powder and baking soda) until combined. 

3. In standing mixer, combine the wet ingredients. Make sure butter has cooled before mixing with eggs, as not to cook the eggs. 

4. Slowly add dry ingredients to wet mixture until smooth. 

5. Fill cupcake pan 3/4 full. 

6. Bake for ~23 minutes or until a toothpick comes out clean. 

7. Allow to cool completely before icing. 

Icing: 

1. In medium pan, melt butter. 

2. Mix in milk and brown sugar. Bring mixture to a boil for approximately 90 seconds. 

3. Remove from heat. 

4. Whisk in 1/2 cup confectioners sugar. 

5. Allow mixture to cool. 

6. Once cooled, add the remaining confectioners sugar and vanilla until desired thickness. 

7. Dip cooled cupcake tops 

Vanilla Bourbon Cupcakes with Vanilla Buttercream Frosting

Anyone who knows me, knows that my obsession with bourbon runs deep. Like, bourbon might actually be pulsing through my veins. Not in the alcoholic kind of way. But the I really believe that I should have been born in the south and spend all my time fantasizing about shooting guns while listening to country music somewhere near the Brazos kind of way.

Needless to say, I find any excuse to use bourbon in my baking. Its not only a great way to deal with my obsession but its also a great way to weed out the friends I don't really need in my life. Those who don't also love whiskey, don't deserve my baked goods... or me.

I am kidding, of course.

Over the last few weeks, I have seen all sorts of chocolate bourbon recipes, pecan pie bourbon cupcake recipes, etc. But being that I am not the biggest fan of chocolate, and that I only like eating pecan pie when I am with my dad who is all the way across the country, I decided to give my own spin on the whole bourbon in a cupcake ordeal. These are insanely easy to make thus I will not walk you through it. Just a few helpful hints below.

Happy baking!

*I believe vanilla paste is of the gods and that imitation vanilla, even vanilla extract by the fanciest brand, is nothing but what it sounds... a total imposter. With that said, use extract if you must. However, if you want a more potent and robust vanilla taste, spend the three extra dollars and buy the paste.

**Sifting the confectioners sugar for this recipe is about as important as shaving your legs when you are single. You are only doing it for yourself. But it definitely makes a difference in the texture of the frosting. And that my friends, was unintentionally funny.

Vanilla Bourbon Cupcakes with Vanilla Buttercream Frosting

Prep: 20 min

Cook: 20 min per batch

Yield: ~30 small cupcakes

Vanilla Bourbon Cupcake: 

2 1/3 cup flour

1 1/3 cup granulated sugar

1/2 tsp salt

2 tsp baking powder

2 large eggs

1/2 cup melted butter, cooled

1 cup milk

1 1/4 tsp vanilla paste

1/2 cup bourbon of your choice

Vanilla Buttercream Frosting

3 1/2 cup sifted confectioners sugar

1 tsp milk

1 tsp vanilla paste

1 cup softened unsalted butter, cooled

pinch of salt

1. Preheat oven to 375.

2. Mix together dry ingredients for cupcakes until well combined. Add all wet ingredients. If using a stand mixer, mix on speed 2 until smooth or hand mix until completely smooth. 

3. Fill cupcake tin 1/3 full for small cupcakes, 1/2 for large. 

4. Bake for 20-25 minutes until golden brown or until a toothpick comes out clean.

5. While cupcakes are baking, sift confectioners sugar into standing mixer. Combine all ingredients and mix on speed 2. If hand mixing, whisk together until smooth. 

6. Allow cupcakes to cool completely before icing.