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Looking for **Thanksgiving Desserts** that stand out from the usual pumpkin pie lineup? I got you. I still remember the first time I swapped out my regular cupcake batter for tangy apple cider—my family nearly rioted (in a good way). These Apple Cider Donut Cupcakes combine the warm spices of autumn with a light, tender crumb that tastes like a cozy hug. Whether you whip them up for Thanksgiving Treats or add them to your Thanksgiving Baking Recipes arsenal, they’ll steal the show faster than Aunt Marge can say “pass the gravy.”
This recipe captures the spirit of **Thanksgiving Desserts** Easy enthusiasts and seasoned bakers alike. I’ll walk you through every step—no stress, no fuss, and IMO, zero guilt when you snatch an extra one (or three). Ever wondered how to transform Thanksgiving Food Ideas into something unexpected? Here’s your answer: a mashup of donut and cupcake that feels both nostalgic and fresh. Ready to impress your guests and maybe yourself? Let’s get baking!
Apple Cider Donut Cupcakes
Ingredients
Equipment
Method
- Reduce the cider: In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to 1/4 cup (about 10–12 minutes). Let cool slightly.
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or spray with nonstick spray.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream butter and brown sugar with a mixer until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract. Scrape the bowl to ensure everything is well combined.
- With mixer on low, alternate adding flour mixture and reduced cider in three parts, starting and ending with flour.
- Fill cupcake liners about 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- While still warm, gently roll cupcakes in cinnamon-sugar mixture (1/4 cup sugar + 1 tsp cinnamon).
- Optional glaze: Whisk together powdered sugar, cider, and a splash of milk until smooth. Drizzle over cooled cupcakes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
I curate these ingredients from local farmers’ markets and trusted grocery aisles. Feel free to swap in organic apple cider or even a spiced hard cider for an adult twist. This list covers everything you need for about 12 cupcakes.
- 1½ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup apple cider, reduced to ½ cup (see tip below)
- ½ cup sour cream or Greek yogurt
Pro tip: Reducing your cider intensifies the flavor and avoids a soggy crumb—FYI, it takes about 10 minutes on medium heat.
Instructions
Ready for some Thanksgiving Baking Recipes magic? Follow these steps in order, and keep your spatula handy for extra batter licking (I won’t judge :)).
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray lightly with baking spray.
- Mix dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until well combined.
- Cream butter and sugar in a large bowl using a hand mixer on medium speed. Beat for about 2–3 minutes until light and fluffy.
- Add eggs, one at a time, scraping down the sides. Stir in vanilla extract.
- Alternate additions: With the mixer on low, add one-third of dry ingredients, then half of the reduced apple cider, then another third of dry mix, then the sour cream, and finish with the last of the dry ingredients.
- Fill liners about ⅔ full—no overstuffing! Use a cookie scoop for perfect portions.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Mine took 19 minutes exactly.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing or frosting.
Ever tried Thanksgiving Appetizers that double as desserts? Me neither, but I bet these could fool the party crowd if you top them with cream cheese frosting disguised as dip 😉.
Variations
Let’s talk creative freedom. You can tweak these cupcakes in so many ways that even your pickiest cousin will find something to love.
- Pumpkin Spice Twist: Swap out ¼ cup flour for pumpkin puree and add an extra ½ tsp pumpkin pie spice.
- Maple Glaze Dream: Replace the cider glaze with a simple mix of 1 cup powdered sugar, 2 tbsp pure maple syrup, and 1–2 tsp milk.
- Caramel Apple Surprise: Drop a soft caramel candy into each liner before you fill it with batter for a gooey core.
These tweaks make stellar Thanksgiving Dessert Ideas or even Fun Thanksgiving Desserts for the kid crowd. Trust me, they’ll ask “How did you do that?”
Serving & Tips
I serve these on a rustic wooden board alongside other **Thanksgiving Side Dishes** like sweet potato casserole or cranberry relish. The warm spices in the cupcakes complement savory sides and Thanksgiving Food Recipes beautifully.
Storage: Keep them in an airtight container at room temperature for up to 3 days. Pop them in the fridge if it’s hot or you plan to keep them a bit longer—up to 5 days.
Freezing: Flash-freeze cooled cupcakes on a tray, then transfer to a zip-top bag. They stay fresh for up to 2 months. Thaw overnight in the fridge.
Want extra texture? Dust with cinnamon sugar right after glazing, or sprinkle chopped nuts on top. Feel free to serve with a scoop of vanilla ice cream—because why not combine Thanksgiving Baking Recipes with a little ice cream therapy?
Question: Are these technically a breakfast item? Don’t answer that. Just enjoy with your morning coffee or as an afternoon pick-me-up. BTW, they pair great with mulled cider or a spiced latte.
Final Thoughts
I adore these Apple Cider Donut Cupcakes because they strike that sweet spot between classic and inventive. Every time I bake them, I remember my grandma’s kitchen—her apron, the clatter of mixing bowls, and the smell of cinnamon drifting through the house.
These cupcakes feel like a hug in dessert form, and they’ll earn you major host cred at any Friendsgiving or family feast. So go ahead—get that cider simmering and your oven preheating. Your taste buds will thank you!
FAQs
Can I use store-bought apple cider instead of reducing it?
You can, but your cupcakes may taste a bit watery. Reducing the cider concentrates the flavor and prevents a soggy crumb. FYI, it’s worth the extra 10 minutes!
What frosting pairs best with these cupcakes?
I love a tangy cream cheese frosting or simple vanilla glaze. You can also try brown butter icing for a nutty twist—just brown ¼ cup of butter before mixing it into your glaze.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend with xanthan gum. The texture shifts slightly but still delivers those warm autumn vibes. IMO, they’re just as good.
How do I prevent the cupcakes from sinking?
Make sure your baking powder is fresh and don’t open the oven door in the first 15 minutes. Also, don’t overmix the batter once you add the dry ingredients.
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