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Moist, fluffy, and packed with warm apple cider flavor, these Apple Cider Cupcakes are the essence of fall in dessert form. Topped with a silky brown sugar cinnamon buttercream, every bite tastes like a cozy autumn day — perfect for holiday gatherings, bake sales, or simply treating yourself.
🕒 Prep Time & Details
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Cool Time: 30 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 12 cupcakes
- Skill Level: Easy to Intermediate
- Dish Type: Dessert, Cupcakes
🔧 Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Whisk & spatula
- Piping bag + tip (optional)
- Cooling rack
🧂 Ingredients
For the Apple Cider Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice (optional)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup apple cider (preferably reduced – see tips)
- ¼ cup sour cream or Greek yogurt
For the Brown Sugar Cinnamon Buttercream:
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup light brown sugar
- 1½ tsp cinnamon
- 2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- Optional: extra cinnamon sugar for topping
📌 Ingredient Notes
- Apple Cider: Use real apple cider (not juice). Reducing it concentrates flavor—see tip below.
- Sour Cream: Keeps cupcakes moist and tender. Plain yogurt works too.
- Buttercream: Beat the brown sugar well to avoid a grainy texture.
👨🍳 Instructions
🍏 Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a large bowl, cream butter and sugars until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla.
- Mix in apple cider and sour cream.
- Gradually add dry ingredients to wet, mixing until just combined (don’t overmix).
- Divide batter evenly among the cupcake liners (~⅔ full).
- Bake 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🧈 Make the Buttercream:
- In a large bowl, beat softened butter and brown sugar until fluffy and smooth (2–3 minutes).
- Add cinnamon, salt, and powdered sugar, beating on low speed until incorporated.
- Add cream 1 tablespoon at a time until desired consistency is reached. Beat on high 2 more minutes.
- Pipe or spread buttercream onto completely cooled cupcakes.
- Optional: Sprinkle with cinnamon sugar or decorate with dried apple chips.
🧮 Nutrition Facts (Per cupcake with frosting – approx.)
- Calories: ~370
- Fat: 19g
- Carbohydrates: 48g
- Sugar: 34g
- Protein: 3g
- Sodium: 160mg
💡 Tips
- Reduce the cider: Simmer 1 cup apple cider until reduced to ¾ cup for stronger flavor (optional but recommended).
- Smooth buttercream: Make sure the brown sugar is very soft or use superfine for a smoother frosting.
- Make ahead: Cupcakes can be baked 1 day ahead and stored covered at room temp; frost day-of.
- No piping bag? Use a zip-top bag with the corner snipped.
🔄 Variations
- Apple Pie Center: Core cupcakes and fill with a spoonful of cooked cinnamon apples before frosting.
- Caramel Twist: Drizzle with caramel sauce after frosting.
- Chai Spice Version: Add cardamom and ginger for a chai-inspired flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
