These are the real deal! I found this recipe on Lehigh Valley Live meaning these are the real deal Pennsylvania German cupcakes. My mom would be thrilled! Apple cider +apple butter + caramel frosting = perfect fall cupcake.
2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicone baking pan, with a mist of pancoat).
In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, cinnamon and salt.
Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated.
Pour into prepared cupcake pan, filling each cup 3/4 way full.
Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.
1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.