Apple Cider Cupcakes with caramel filling & peanut butter buttercream

 makes 24
 
Cupcakes
1 cup unsalted butter, softened
1 1/3 cups sugar
4 eggs
2 teaspoon vanilla
2 1/3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups apple cider
1. Pre heat oven to 350 degrees F, line cupcake tins with paper liners
2. Whisk flour, baking powder, cinnamon, and salt together, set aside
3. In a separate bowl, cream together the butter and sugar
4. Beat in the eggs, one at a time, then the vanilla
5. Alternate adding flour mixture and apple cider to the creamed butter, starting and ending with flour, beat until combined
6. Fill cupcake liners 2/3 full and bake for about 19 minutes
7. Cool completely, then core w/ a cupcake corer or a paring knife
8. Fill with caramel filling (recipe below) and top with PB Buttercream (recipe below)
 
Caramel Filling
2 tablespoons unsalted butter, softened
2 tablespoons apple cider
1 cup powdered sugar
1 cup caramel (I used this homemade recipe)
1. Combine butter and powdered sugar
2. Add caramel and apple cider, beat or stir until combined
 
Peanut Butter Buttercream
½ cup unsalted butter, softened
1 cup creamy peanut butter
2 tablespoon apple cider
2 cups powdered sugar
1. Cream the butter and peanut butter together until smooth and light
2. Alternate beating in the powdered sugar and apple cider until combined
 
posted 9/26/13
 
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