Apple Cider Spiced Cupcakes Filled with Chunky Apple Butter and Topped with a Brown Butter Swiss Meringue Buttercream.
Fall is here! I think that my biggest motivation for making these cupcakes was that I wanted to be able to eat apple butter by the spoonful, an then some. Plus, I've had these fall colored sprinkles for a while now and I have been dying to use them! (You know, the whole "when life gives you sprinkles" thing...) Most of my creations are inspired by the sprinkles that I find.
When Jamie and I were in college we used to take regular trips to the nearby apple farm, eat at the yummy diner, shop in the country stores, and taste and buy as many apple flavored things that we could. After the apple season was over, we would still visit to play in the snow in the winter time.
These cupcakes are spiced with cinnamon, nutmeg and cardamom and truly give you the nice warm feeling you get from sipping hot apple cider from a mug. You know by now that I love me some Swiss Meringue Buttercream, but when I figured out that I could use BROWN BUTTER to make it, my mouth began to water just thinking about it. This is the best SMBC you will ever make. And remember, Swiss Meringue Buttercreams can seem intimidating at first, but it is worth the extra effort, and really isn't difficult.
