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