The start of October, with its fall colors and crisp air, can evoke a variety of feelings. This time of year is always special to me because once the weather changes, it’s all about baking in my house! I love to bake sweet treats to share with family and friends, and in October I love to make cupcakes. Making these cupcakes is also a fun and easy way to celebrate Breast Cancer Awareness Month by taking part in KitchenAid’s Cook for the Cure campaign.
Cook for the Cure is KitchenAid’s annual campaign in support of Susan G Komen. Every October, Cook for the Cure encourages people around the country to bake their favorite cupcakes, share them with friends, and post a picture of the cupcakes on social media. Not only does this help engage the conversation about breast cancer awareness, but for every cupcake picture shared on social media, KitchenAid will donate $1 to the Susan G. Komen foundation, up to $10,000. That’s in addition to the $250,000 that KitchenAid will donate this year. Since 2001, Cook for the Cure has helped raise over $11 million. Breast cancer awareness month is something important to my family and me because my mother-in-law was affected from 2008-2010. The Susan G. Komen foundation helped support her during that time, and we want to make sure we’re able to help them support every other affected woman who needs it.
Want to take part in KitchenAid’s Cook for the Cure and need a new cupcake recipe? Try out these apple cider cupcakes with salted caramel buttercream frosting. They are the perfect encapsulation of fall, from their flavor and fragrance to their rustic, autumnal aesthetic. Give them a go, but remember to snap and share a pic with the tags #10000cupcakes #donate #abtelectronics before you devour them all!
Preheat your oven to 350 Degrees F. Line a cupcake tin with cupcake liners.
In a medium mixing bowl, whisk together melted butter, brown sugar, and white sugar. Whisk in the eggs, one at a time, and continue to whisk until combined. Then add the vanilla and apple cider.
In a separate bowl, mix flour, baking soda, salt, and apple pie spice. Whisk dry mixture together, then slowly add the dry mixture to the wet mixture until completely combined.
Using an ice cream scoop, scoop out the batter and spoon it into the prepared muffin tin. Bake for 20 minutes and let the cupcakes cool before frosting.
In a medium saucepan, heat butter, brown sugar, and heavy cream over medium-high heat. Stir until the butter has melted and sugar is dissolved. This is your caramel mixture.
Pour the caramel mixture into the bowl of a stand mixer. Reserve some to drizzle on top after the frosting. Place the mixer bowl into an ice bath and continue to stir until the mixture is room temperature.
Once the mixture is cool, place the mixer bowl in the stand mixer. With the whisk attachment, mix in the powdered sugar one cup at a time. Add the vanilla, make sure to scrape down the sides with a spatula when needed.
Pipe the frosting on top of the cupcakes, then drizzle the leftover caramel on top of the frosting. Sprinkle on some sea salt if desired. Enjoy!
Ingredients
Directions
Preheat your oven to 350 Degrees F. Line a cupcake tin with cupcake liners.
In a medium mixing bowl, whisk together melted butter, brown sugar, and white sugar. Whisk in the eggs, one at a time, and continue to whisk until combined. Then add the vanilla and apple cider.
In a separate bowl, mix flour, baking soda, salt, and apple pie spice. Whisk dry mixture together, then slowly add the dry mixture to the wet mixture until completely combined.
Using an ice cream scoop, scoop out the batter and spoon it into the prepared muffin tin. Bake for 20 minutes and let the cupcakes cool before frosting.
In a medium saucepan, heat butter, brown sugar, and heavy cream over medium-high heat. Stir until the butter has melted and sugar is dissolved. This is your caramel mixture.
Pour the caramel mixture into the bowl of a stand mixer. Reserve some to drizzle on top after the frosting. Place the mixer bowl into an ice bath and continue to stir until the mixture is room temperature.
Once the mixture is cool, place the mixer bowl in the stand mixer. With the whisk attachment, mix in the powdered sugar one cup at a time. Add the vanilla, make sure to scrape down the sides with a spatula when needed.
Pipe the frosting on top of the cupcakes, then drizzle the leftover caramel on top of the frosting. Sprinkle on some sea salt if desired. Enjoy!
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