Why You’ll Love This Recipe
These cupcakes are soft, fluffy, and bursting with apple-cinnamon flavor in every bite. The cider adds a gentle tartness that keeps them from being too sweet, while warm spices like cinnamon, nutmeg, and cloves make your kitchen smell heavenly. The creamy cinnamon frosting ties everything together with just the right amount of indulgence. They’re festive, easy to make, and guaranteed to be a crowd favorite at any fall gathering.
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Apple Cider Cupcakes: A Sweet Taste of Fall in Every Bite
- Total Time: 40 mins
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Apple Cider Cupcakes are soft, fluffy, and bursting with cozy fall flavor. Infused with warm spices and real apple cider, these cupcakes are topped with a silky cinnamon buttercream frosting — the perfect treat for autumn gatherings or Thanksgiving dessert tables.
Ingredients
-
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider (reduced, see note)
- 1/4 cup sour cream or Greek yogurt
- For the Cinnamon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnish: apple chips, caramel drizzle, or cinnamon sugar
Instructions
- Prepare the Apple Cider Reduction: Pour 1 1/2 cups apple cider into a small saucepan. Simmer over medium heat for about 10–15 minutes until reduced to 3/4 cup. Let cool before using.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix in half of the dry ingredients, followed by the apple cider reduction and sour cream. Add remaining dry ingredients and mix until just combined.
- Divide batter evenly among the liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, cinnamon, vanilla, and salt, alternating with cream until fluffy and smooth.
- Pipe or spread frosting on cooled cupcakes. Garnish with apple chips or caramel drizzle if desired.
Notes
- Reducing the apple cider intensifies its flavor and prevents excess moisture in the cupcakes.
- For extra spice, add a pinch of allspice or cloves to the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Best served slightly warm with a cup of chai or hot cider!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: The base for a light, fluffy cupcake crumb.
Baking Powder and Baking Soda: Help the cupcakes rise perfectly and stay soft.
Salt: Balances the sweetness and enhances the apple flavor.
Cinnamon, Nutmeg, and Cloves: The essential fall spice trio that gives these cupcakes their warm, cozy flavor.
Unsalted Butter: Adds richness and tenderness to the cupcakes.
Brown Sugar: Provides moisture and a deep caramel sweetness that pairs beautifully with apple cider.
Granulated Sugar: Balances the brown sugar and ensures a light texture.
Eggs: Bind the batter and create a soft, moist crumb.
Apple Cider: The star ingredient — adds flavor and moisture. Reduced cider gives a more concentrated apple taste.
Vanilla Extract: Deepens the flavor and ties all the warm spices together.
Buttermilk: Keeps the cupcakes soft and tender while balancing the sweetness.
Powdered Sugar (for frosting): Adds sweetness and structure to the buttercream.
Cinnamon (for frosting): Adds that extra cozy flavor to the topping.
Heavy Cream or Milk (for frosting): Helps achieve a smooth, fluffy texture.
Directions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small saucepan, simmer 1½ cups of apple cider over medium heat until reduced to ½ cup (about 15–20 minutes). Set aside to cool.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in three additions, alternating with buttermilk and the cooled apple cider reduction, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Cinnamon Buttercream
Beat butter until smooth and creamy. Gradually add powdered sugar, one cup at a time. Add cinnamon, vanilla extract, and heavy cream as needed until the frosting is light and fluffy. Frost the cooled cupcakes using a piping bag or an offset spatula.
Optionally, sprinkle with cinnamon sugar or drizzle with caramel sauce for an extra decadent finish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 12 cupcakes. Prep time is 20 minutes, baking time is 20 minutes, and cooling/frosting time adds another 30 minutes, for a total of about 1 hour 10 minutes.
Storage/reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For best flavor, let refrigerated cupcakes come to room temperature before serving. You can also freeze unfrosted cupcakes for up to 2 months — thaw overnight before frosting.
Variations and Customizations
Caramel Apple Cupcakes
Drizzle salted caramel over the frosting or fill the center with caramel sauce for extra indulgence.
Maple Cider Version
Add a tablespoon of maple syrup to the batter and frosting for a rich, earthy sweetness.
Chai-Spiced Cupcakes
Swap the cinnamon-nutmeg-clove blend for chai spice mix for a warm, aromatic twist.
Apple Pie Filling Center
Spoon a bit of apple pie filling into the center of each cupcake before baking for a gooey surprise.
Cream Cheese Frosting
Replace the buttercream with a tangy cream cheese frosting for extra richness.
Gluten-Free Option
Use a 1:1 gluten-free flour blend — the cupcakes stay just as moist and delicious.
FAQs
1. Can I use apple juice instead of cider?
Yes, but the flavor will be milder — reduce it the same way for concentration.
2. Can I skip reducing the cider?
You can, but reducing it intensifies the flavor beautifully.
3. Can I make mini cupcakes?
Yes, bake for 10–12 minutes, checking for doneness early.
4. Can I use store-bought frosting?
Of course — but homemade cinnamon buttercream gives the best flavor.
5. Can I add nuts to the batter?
Yes, chopped pecans or walnuts add great texture.
6. Can I make these dairy-free?
Use plant-based butter and milk — they’ll still be moist and flavorful.
7. How do I know when they’re done baking?
The tops should spring back lightly when touched, and a toothpick should come out clean.
8. Can I make these ahead of time?
Yes — bake and store unfrosted cupcakes in the fridge or freezer, then frost before serving.
9. Can I make this recipe into a cake?
Yes, bake the batter in a greased 9-inch round pan for 25–30 minutes.
10. What can I serve with these cupcakes?
Hot apple cider, coffee, or a scoop of vanilla ice cream make the perfect pairing.
Conclusion
Apple Cider Cupcakes are the essence of autumn — warm, spiced, and irresistibly moist. With their fragrant apple-cinnamon base and creamy buttercream frosting, they’re the kind of dessert that makes everyone feel cozy and nostalgic. Whether you’re baking them for a fall celebration or just indulging in seasonal flavors, these cupcakes are guaranteed to bring smiles and that unmistakable taste of fall to every bite.
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