If you had to describe Autumn with one picture, what would you choose? Would it be the bright reds and oranges of the leaves as they change colors? Or perhaps a bright orange pumpkin alongside a straw scarecrow? For me, a mug of hot apple cider is right up there near the top of the list! I’m excited to announce that I am working with Kahlúa to create several holiday recipes over the next few weeks. As soon as I found out, I knew that apple cider had to be involved in some way.
A steaming mug of hot apple cider is a wonderful treat on a chilly Fall afternoon, and these Apple Cider Cupcakes are absolutely reminiscent of spiced cider. But then I took this recipe one step further and incorporated Kahlúa’s new Pumpkin Spice into the frosting. Quite frankly, these cupcakes have quickly become one of my favorite Fall desserts! The spiced flavor of the cupcakes combined with the pumpkin and coffee flavor of the frosting really takes these cupcakes over the top.
As if the Apple Cider Cupcake alone wasn’t enough, I also created a simple, yet delicious drink to go along with this tasty treat. This Pumpkin Spice Latte Martini (or Pumpkin Spice Lattini) highlights all of the flavors of pumpkin coffee…just in martini form! Together, this cupcake + martini pairing feature all of the wonderful flavors associated with Autumn. Cheers!
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
Ingredients
- 2 cups apple cider (boiled down to 1 cup)
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 2 cups all-purpose flour, sifted
- ¼ tsp allspice
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 4 Tbsp Kahlúa Pumpkin Spice
- 3½-4½ cups confectioner’s sugar
Instructions
- In a medium saucepan, boil the apple cider over medium-high heat until it is reduced to 1 cup. (This should take about 15-18 minutes.) Let apple cider cool. (Note: It’s important to measure the reduced amount to ensure that it is 1 cup. If it is too much, boil the cider a bit longer. If it is not enough, just add a bit more cider.)
- In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy and light in color. Add the eggs, one at a time, and beat after each addition until fully incorporated. Add all of the remaining ingredients (sifted flour, allspice, cinnamon, salt, baking powder, and concentrated apple cider). Mix until well combined.
- Pour the batter into paper-lined muffin tins. Bake at 375 for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
- Allow cupcakes to cool before frosting.
- In the bowl of a countertop mixer fitted with the paddle attachment, beat the cream cheese and butter for 2-3 minutes, or until light and fluffy.
- Add the Kahlúa Pumpkin Spice and 1 cup of confectioner’s sugar, and mix until fully incorporated. Continue adding the confectioner’s sugar 1 cup at a time and mixing after each addition until fully incorporated.
- Frost each cupcake.
Ingredients
- 1 parts Kahlúa Pumpkin Spice
- 1 parts vanilla vodka
- 1 parts half-and-half
Instructions
- Place all ingredients in cocktail shaker and shake with ice. Pour into martini glasses. Garnish with a dash of cinnamon and a cinnamon stick.
