Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Do not wait until fall to try this sweet treat! Made from scratch apple cider cupcakes with brown sugar cinnamon buttercream frosting will have everyone wanting dessert first.



2 Eggs

1 2/3 C All-Purpose Flour

1 C. Louisburg Apple Cider

2/3 C Sugar

1/2 C. Unsalted Butter, softened

2 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla


1 C. Softened Butter

3 C. Powdered Sugar

1/2 C. Brown Sugar

1 tsp. Cinnamon

2 Tbs. Milk

1 tsp. Vanilla


Cream together butter  and sugar with mixer. Add the eggs and vanilla and mix until fully combined. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients into the butter/sugar/egg mixture, alternating until mixed completely. Line cupcake tin with liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19 minutes or until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.


Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add  powdered sugar and mix until blended. Add milk until you reach desired consistency (add more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with apple slice, if desired. Store cupcakes in an airtight container at room temperature.


Apple Tea

Spice up your tea by adding our apple cider, honey and Olde Tradition Spice mulling spice.

1 C. Water

2 bags of Olde Tradition Spice mulling spice

2 individual Black Tea bags (can use English Breakfast, Chai or Green Tea)

1 C. Louisburg Apple Cider

2 Tbs. Honey

Boil water to steamy hot. Add apple cider and Olde Tradition Spice mulling spice bags and tea bags. Allow to steep for 4 minutes or to taste. Stir in honey and enjoy.

Beef & Rice Casserole

This is sure to be a new family favorite – with a twist  on traditional!

1 – 1 1/2 lb. Hamburger

2 cans of Cream of Chicken Soup

1 C. Instant Rice, uncooked

1 C. Louisburg Apple Cider

1 small Onion, chopped

1 C. Cheddar Cheese, shredded

Crushed Potato Chips or Bread Crumbs (optional)


Fry hamburger and onion until done. Cook rice and apple cider in the microwave for 5 minutes. Mix hamburger and rice together. Place in 9″ baking dish, sprinkle cheese and bread crumbs on top. Bake for 30 minutes at 350 degrees.

You can substitute 3 cups of chicken or turkey instead of the hamburger.

Apple Cider Beef Stew

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 3 cups Louisburg Cider Mill Apple Cider
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 medium potatoes, peeled and cubed
  • 4 medium carrots, cut into 3/4-inch pieces
  • 3 celery ribs, cut into 3/4-inch pieces
  • 2 medium onions, cut into wedges
  • 1/4 cup all-purpose flour
  • 1/4 cup water

In oven, brown beef on all sides in oil over medium-high heat; drain. Add the Louisburg Cider Mill Apple Cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.

Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.

Thumb Print Cookies

From the kitchen of Louise Swearingen

1 C Unsalted Butter (2 sticks, room temperature)

2/3 C Sugar

2 Egg Yolks

1 tsp Vanilla Extract

2 C All Purpose Flour

½ tsp Salt

Powdered Sugar (optional)

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in yolks and vanilla extract.

Add flour and salt and mix until incorporated and dough comes together in a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Form dough into 1-inch balls and arrange on prepared cookie sheet.

Use end of a wooden spoon or index finger to create an indentation in the center of each cookie.

Bake cookies for 8 to 10 minutes. Remove cookie sheets from oven and if the indentations look shallow further define them again and fill each with a bit of apple or peach butter. (you can use jelly of your choice also). Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.