Apple Cider Cupcakes with Maple Bourbon Mascarpone Frosting….

Ooooh Fall is just the most wonderful time of year! The air is crisp, you can smell the crunchy leaves in the air, sweaters are an everyday thing, and apple cider and pumpkin anything are on the menu!  This month’s cupcake of the month is inspired by two items. First being the apple cider donuts from Orr’s Farmer’s Market (these are A-MAZING) and the second is a recent discovery of Maple Jack Daniels– I KNOW, I KNOW I’m really not a Jack girl- but this stuff tastes like pancakes, no lie.  So here is the recipes for Apple Cider Cupcakes with a Maple Bourbon Frosting! 

Apple Cider Cupcakes

Ingredients: (adopted from The Green Forks)

  • 1⅔ cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ⅔ cup sugar
  • ½ cup (1 stick) butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup apple cider
  • 2 Granny Smith apples, peeled and chopped small (my addition to the recipe)

  1. Preheat oven to 325°F and line muffin tin with cupcake liners.
  2. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
  3. In a mixer fitted with a paddle attachment, cream together sugar and butter until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl and paddle. Mix in vanilla.
  4. Add ⅓ of the flour and mix on low until just absorbed. Mix in ½ the apple cider, then ½ the remaining flour mixture, the last of the apple cider, and then the rest of the flour. Mix each until just barely absorbed. Scrape down sides of bowl and give it one final stir to make sure the bottom is evenly incorporated.
  5. Fold in the granny smith apples until combined.
  6. Fill cupcake liners ⅔ full and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes then remove to cool completely on wire rack.


  • 8 oz. mascarpone cheese
  • 2 cups heavy whipping cream
  • 7 tablespoons brown sugar
  • 2 tsp vanilla extract
  • 4 tablespoons maple syrup
  • 2 tablespoons Jack Daniels Maple 

1. Using a whisk attachment, whisk the the brown sugar, vanilla, and heavy whipping cream until stiff peaks form. 
2. In a separate bowl, combine the mascarpone cheese, maple syrup, and Jack Daniels Maple until fully mixed. 
3. Once you have stiff peaks, gently fold the mascarpone mixture into the heavy whipping cream mixture. 
4. Fill a pipping bag and frost the cooled cupcakes.  I decided to be a little festive and turn these into spooky little ghosts for Halloween!