Description
These Apple Cider Cupcakes are moist and flavorful, infused with the perfect blend of warm apple cider spices. Topped with a decadent Brown Sugar Cinnamon Buttercream, they’re an irresistible fall treat!
Ingredients
Scale
- 1 cup apple cider
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (as needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, heat the apple cider over medium heat until it reduces to about 1/4 cup. Let it cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Stir in the reduced apple cider and mix until fully incorporated.
- Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a wire rack.
- For the buttercream: Beat the butter until smooth and creamy. Gradually add the powdered sugar and brown sugar, beating until fluffy. Add the cinnamon and vanilla extract and mix well.
- Gradually add the heavy cream until the buttercream reaches your desired consistency. Frost the cooled cupcakes with the brown sugar cinnamon buttercream.
Notes
- These cupcakes can be made a day ahead and stored in an airtight container.
- If you don’t have apple cider, you can use apple juice as a substitute, though the flavor will be less intense.
- For extra apple flavor, consider adding finely chopped apples to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270 kcal
- Sugar: 27g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg