Baked Apple Cider Doughnuts With Maple Frosting

Preparation

1. Preheat oven to 350ºF. Lightly grease a 12-cup muffin tin.

2. In a small saucepan, add the cider and cook over high heat until the cider has reduced by half to exactly ½ cup. Allow to cool completely.

3. In a mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg and whisk to combine. Using a hand mixer, cream together 10 tbsp butter, brown sugar, and granulated sugar for 3-4 minutes, or until light and fluffy. With the hand mixer running, add in the eggs one at a time along with the vanilla extract and beat until well combined.

4. With the hand mixer running on low speed, slowly add in the flour mixture just until incorporated. With the hand mixer still running, add the reduced cider and mix just until combined, being sure to scrape down the sides of the bowl if necessary.

5. Divide the batter into the muffin tin and bake for 15 to 20 minutes (rotating halfway through), or until doughnuts are golden and a toothpick inserted into the middle of the doughnuts comes out clean. Remove and cool completely.

6. While the doughnuts are cooling, use a hand mixer to combine 1 cup butter and maple syrup. While the hand mixer is running, gradually add in icing sugar until a thick and creamy frosting has formed.

7. Using a piping bag or an offset spatula, frost doughnuts and serve!

Notes

For a more classic take on cider doughnuts, this batter can be baked in doughnut pans. Once removed from the oven, brush with melted butter and toss with cinnamon sugar. Enjoy warm!