Turned out perfect! Great for cold weather!

Well hello there, my dears. Come on in and take a seat at my kitchen table, where the heart of our home beats strong. Today, I've got a little something special for you—a recipe that's as much a part of our autumn season as the leaves turning gold in our Midwestern skies. Apple Cider Cupcakes—just the name conjures up images of harvest festivals and crisp, cool mornings.

Now, let's talk about why you might want to make these delightful treats. These cupcakes are steeped in tradition, with apple cider being a staple of the American autumn just about as long as there've been apples to press. A bite of this tender, spiced little cake is like stepping back in time to a simpler era, where the joy of a community potluck was the highlight of the week. So, for your next gathering or just a sweet reward on a brisk afternoon, let's bake up some memories together with these heartwarming cupcakes.

These Apple Cider Cupcakes are just divine on their own, but if you really want to gussy them up for a special occasion, a dollop of cinnamon whipped cream or a drizzle of caramel sauce can take them right over the top. Pair them with a warm mug of mulled cider or a robust cup of coffee, and you're set for a cozy little snack that'll warm you from the inside out.

Servings: Makes about 18 cupcakes

Ingredients:

- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup unsweetened apple sauce
- 1/3 cup canola oil
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 3/4 cup apple cider
- Optional: A handful of chopped walnuts or pecans for extra crunch

Directions:

1. Preheat your oven to 350°F (175°C) and line your cupcake pans with your prettiest paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, blend the apple sauce, oil, brown sugar, and granulated sugar together until smooth and well combined.

4. Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, alternating with the apple cider, starting and ending with the dry ingredients. Mix until just combined—don't you dare overmix, sweetie.

6. If you're using nuts, fold them in gently now.

7. Fill your cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean as a whistle.

8. Let the cupcakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely before frosting.

Variations & Tips:

- For a heartier cupcake, swap out half of the all-purpose flour for whole wheat flour. It'll add a lovely texture and a nod to the wheat fields swaying in the breeze.

- If you're feeling adventurous, add a spoonful of apple pie filling to the center of each cupcake before baking for a gooey surprise.

- As for the frosting, a simple cream cheese frosting spiced with cinnamon pairs perfectly with these cupcakes. Or if you're in a pinch, a dusting of powdered sugar will do just fine.

- Remember to always use fresh apple cider; it makes all the difference in capturing that old-fashioned flavor we're after. And if it's apple-picking season, why not make a day of it and press your own?

Now, go on and enjoy these Harvest Moon Apple Cider Cupcakes, and let each bite remind you of the love and care that goes into home baking. There's nothing quite like it, is there?