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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed light brown sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 2 large eggs, at room temperature - 1 cup apple cider (non-alcoholic) - 1 teaspoon pure vanilla extract - ½ cup caramel sauce - Flaky sea salt for topping Use fresh, high-quality ingredients for the best flavor. I love using fresh apple cider, as it adds a rich taste. You can find it in many stores during fall. The spices, like cinnamon and nutmeg, give warmth to each bite. Make sure your butter and eggs are at room temperature. This helps them mix in better. The caramel sauce is key for those sweet bursts. You can make your own or buy it. If you want to get creative, consider using different types of caramel. Flaky sea salt adds a lovely crunch and balances the sweet. It’s important for that perfect salted caramel flavor. When you gather all the ingredients, you set yourself up for success. Each component plays a role in creating a moist, flavorful cupcake. Trust me; these cupcakes will impress anyone who tries them! To make your cupcakes light and fluffy, avoid overmixing. Mix just until combined. This keeps them airy and soft. For even baking, fill each liner about ¾ full. This allows room for rising without spilling over. To boost flavor, use a caramel soaking technique. After baking, poke holes in the tops of each cupcake. This lets the caramel sauce soak in. The ideal room temperature for ingredients is key, too. Let butter and eggs sit out for about 30 minutes. This helps everything mix better and rise well. - Storing at room temperature: Keep the cupcakes in an airtight container. They stay fresh for about 3 days. If you want to add a slice of bread, it helps keep them moist. - Refrigeration tips: If you need them longer, place them in the fridge. They last about a week but may dry out. Before serving, let them sit at room temperature for better texture. - How to freeze properly: First, let the cupcakes cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to 3 months. - Thawing suggestions: When you're ready to eat them, take them out of the freezer. Leave them in the fridge overnight or on the counter for a few hours. Avoid microwaving, as it can change the texture. - How long do these cupcakes stay fresh? They stay fresh for 3 days at room temperature and up to a week in the fridge. - Can I use different types of apple cider? Yes! You can use spiced or even hard cider for a unique flavor. - Is it possible to make these cupcakes gluten-free? Absolutely! Use a gluten-free flour blend. Just ensure it has a binding agent. - How can I make homemade caramel sauce for the cupcakes? Combine sugar, butter, and cream in a pan. Cook until smooth and golden. - Why did my cupcakes turn out dense? Overmixing can cause this. Mix until just combined to keep them light. - What to do if the caramel isn't soaking in? Make sure to poke holes deep enough in the cupcakes for the caramel to seep in. {{image_4}} This blog post covered all you need to know for perfect cupcakes. You explored the right ingredients, mixing methods, and baking tips. Remember, use fresh ingredients for better taste. Avoid overmixing to keep them fluffy. Adding your favorite toppings can make them special. For storage, keep them at room temp or freeze them for later. You can now enjoy delicious cupcakes any time you want! Happy baking!

Salted Caramel Apple Cider Cupcakes

Indulge your sweet tooth with these irresistible Salted Caramel Apple Cider Cupcakes! Perfectly spiced with cinnamon and nutmeg, these moist treats are topped with rich caramel sauce and a hint of flaky sea salt. They're perfect for any fall gathering or cozy afternoon. Discover the simple steps to create this delightful dessert and impress your family and friends. Click through for the full recipe and bake your way to deliciousness!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed light brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 cup apple cider (non-alcoholic)

1 teaspoon pure vanilla extract

½ cup caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with paper liners. This will prevent the cupcakes from sticking and make for easier serving.

    In a large mixing bowl, use a whisk to combine the flour, granulated sugar, brown sugar, baking powder, baking soda, fine sea salt, cinnamon, and nutmeg until the dry ingredients are fully mixed. This ensures an even distribution of flavors.

      In a separate bowl, use an electric mixer on medium speed to cream the softened butter until it becomes smooth and fluffy, about 2-3 minutes.

        Slowly add the eggs to the butter one at a time, mixing well after each addition. Then, pour in the apple cider and vanilla extract, mixing until the mixture is smooth and well incorporated.

          Gradually introduce the dry ingredient mixture into the wet mixture. Mix until just combined; some lumps are perfectly fine. Avoid overmixing to prevent dense cupcakes.

            Carefully divide the batter amongst the cupcake liners, filling each about ¾ full to allow for rising during baking.

              Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

                Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely.

                  After the cupcakes have cooled, take a small skewer or toothpick and gently poke holes into the tops of each cupcake. This will help the caramel sauce soak in for extra flavor.

                    Generously drizzle caramel sauce over the tops of the cupcakes, ensuring some seeps into the holes for added decadence.

                      Finish each cupcake with a sprinkle of flaky sea salt, providing a delightful contrast to the sweetness of the caramel.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Arrange the cupcakes artfully on a decorative platter. Drizzle additional caramel sauce artfully around the base of the cupcakes for a stunning visual effect. For a fresh touch, place a few thin apple slices on the side for color and crunch.