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.


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.

Wild Rice-And-Cider-Cranberry Pilaf

  • 3 tbsp. olive oil, divided
  • 1 small cinnamon stick

  • 2 large cloves garlic, 1 smashed and 1 chopped

  • 2 c. wild rice blend

  • 1/2 c. Louisburg Cider Mill

  • Kosher salt and freshly ground black pepper

  • 1/2 c. dried cranberries

  • 2 onions, chopped

  • 2 tbsp. white wine vinegar

  • 1/4 c. chopped fresh flat-leaf parsley

  • 4 scallions, chopped

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add cinnamon and smashed garlic. Cook until fragrant, about 1 minute. Add rice and toss to coat. Add Louisburg Cider Mill Apple Cider and 2 1/2 cups water. Season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes, adding cranberries during the last 10 minutes of cooking.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and beginning to brown, 18 to 20 minutes. Add chopped garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in vinegar and parsley.

Add scallions and onion mixture to rice and toss to combine.

Chewy Apple Cider Cookies

  • 1/3 cup room temp butter 
  • 1/3 cup cane sugar
  • 2/3 cup packed brown sugar
  • 1 tsp vanilla
  • 1/3 cup Louisburg Cider Mill Apple Cider
  • 1 1/2 cups all purpose flour 
  • Pinch of sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon 
  • 1 cup confectioners sugar
  • 2 TBSP Louisburg Cider Mill Apple Cider

In a large mixing bowl add the butter (let become room temp and soften if it’s not already) mix in the sugar to the butter, then add the rest of the wet ingredients and mix well.

Add in the dry ingredients and mix well, place in the fridge for 1 hour (or overnight).

For tall balls (cylinder shaped tall dough balls instead of the traditional round short ball) and place on the baking sheet.

Place in the oven and bake for 15-16 minutes. Remove and let cool completely at least 20-30 minutes before moving them so they can finish baking and setting.

Mix up the glaze in a small bowl and drizzle over the top of the cookies.

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.