Apple Cider Mini Cakes with Boiled Apple Cider Cream Glaze

Hi my baking friends!! I can’t believe this, but it’s been a month since my last post!! It has been chaos in my home for the last 6 weeks as we renovated our kitchen and completely painted the inside of our home. If you happen to follow me on Instagram or Facebook, you’ll have seen the progress pictures along the way. I am SO happy it’s all over, and if you have ever gone through a renovation, you know how awful it can be…the smell, the strangers in your home, the mess, the dust that never goes away, the mistakes people make, etc. Well, the good news is that we have a gorgeous all white kitchen with quartz countertops and some beautiful new appliances. My favorite being a professional double oven 🙂 Yes, I am over the moon about that.  I have been going through withdrawal not being able to bake for over a month, so this post is my first recipe since all of this started!!

Today is Halloween, so I wanted to make something that was focused on this fun holiday! This recipe is so yummy and was so much fun to style too! I got the cutest plates at Williams Sonoma on sale, so I had to create something that would photograph really well with them.

I hope you love this recipe as much as I do!! Happy Halloween to all my little ghosts and witches 🙂  xoxo

Some of my favorite ingredients in this recipe!! You can see my new subway tile backsplash too 🙂

I boiled 4 cups of apple cider for an hour and a half and it ended up being only 1/2 cup when it was done.

It gets really thick and syrupy when it is reduced. It really concentrates the flavor.

It has a delicious tartness to it once it’s concentrated. You’ll use it for the glaze!

The batter is so delicious. I couldn’t stop licking the spatula 🙂

I used a large ice cream scoop to scoop the batter into these adorable baking cups. I got them on Amazon!!

Aren’t these cups the cutest?

Bake them until they are a light golden brown.

Mix up the glaze with a whisk in one bowl.

I used a very small confection scoop to place the icing on top of the cooled cakes. It was the perfect amount of glaze. Then you can add whatever sprinkles you like, or none at all!

I took so many photos of them because I used so many cute kinds of Halloween sprinkles 🙂

I love the plates from Williams Sonoma!

I loved this photo shoot!The glaze is very sticky, so I placed a pan underneath the cooling rack while I glazed and decorated the cakes.

I hope everyone had a fun, safe and spooky Halloween! xo

Apple Cider Mini Cakes with Boiled Apple Cider Cream Glaze

Makes: 23 mini cakes Prep time: 2 and 1/2 hours, including the cider boiling time Bake: 25 to 30 minutes


For the cakes

3 cups all purpose flour

3 cups Dixie Crystals sugar

1 and 1/2 cups unsalted butter, softened

6 large eggs

1 cup apple cider

3/4 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon vanilla bean paste

Apple Cider Cream Glaze

4 cups apple cider

2 and 1/2 cups Dixie Crystals confectioners sugar

3-4 tablespoons heavy cream

pinch of salt


Pour 4 cups of apple cider into a heavy bottomed saucepan.  Bring to a boil, then lower to a rolling simmer for an hour and 1/2, stirring occasionally. Be careful because when you stir the cider, it bubbles up quite a bit and can bubble over.  I blew on it immediately while I would stir it.

You will end up with 1/2 cup of thick cider syrup.  Pour it into another bowl or pyrex cup.  Set it aside.

Preheat your oven to 350 degrees and line 2 baking sheets with your baking cups.

In your stand mixer, mix the butter and sugar until light and fluffy.

Add in eggs, one at a time.

Add in the vanilla bean paste, baking powder, salt and cinnamon.

Alternately add in the flour and 1 cup of apple cider.

Mix until just combine, being careful not to over mix your batter or your cakes will be tough.

Place 12 paper baking cups one on baking sheet, and 11 on the other.

With a large ice cream scoop, place one scoop of batter into each cup.

Bake the cakes for 25 to 28 minutes, or until they spring back in the center and are lightly golden brown.

Cool on a wire rack until completely cool enough to glaze.

Make the glaze

In a medium sized mixing bowl, whisk together the confectioners sugar, 1/2 cup boiled cider syrup, heavy cream and pinch of salt.

Whisk until smooth and creamy.

I added 3 tablespoons of cream, but you can add more if you like the glaze to be more runny.

You can make it as thick or thin as you like. It will be very sticky.

Use a small confection scoop to place the glaze on top of the cakes.  Spread with a small offset spatula.

Decorate with sprinkles if you like.

Keep them in an airtight container for up to 4 days.

They will freeze well for up to a month too, as long as they are wrapped in wax paper and foil.

Enjoy these tasty little cakes! xo

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