I guarantee these apple cider cupcakes, kissed with brown sugar and cinnamon and topped with apple cider buttercream, will steal the spotlight at your Thanksgiving table.
I am obsessed with these apple cider cupcakes because they taste like fall but without the fuss. I love the way brown sugar melts into the batter and the apple cider cuts through with lively acidity.
The frosting is unapologetically sweet and spiked with cider, sitting tall on each little cake. I adore the texture, tender crumb, pillowy frosting, a slight sticky edge where caramelization happened.
And everyone asks for seconds before dessert is even cleared. Not subtle, not delicate.
Just full-flavored cupcakes that make you go back for one more, guaranteed. Worth every messy bite.
No regrets, trust me.
Ingredients
- All purpose flour: the cake’s backbone, gives structure so cupcakes hold their shape.
- Baking powder: makes them rise airy and light, so they’re not dense.
- Baking soda: reacts with acids, helps browning and a tender crumb.
- Salt: balances sweetness, makes the spices pop a little more.
- Ground cinnamon: warm, cozy spice that screams autumn in every bite.
- Ground nutmeg: subtle warmth, adds depth without stealing the show.
- Unsalted butter: richness and moisture, makes the crumb soft and dreamy.
- Light brown sugar: adds molassesy caramel notes and keeps things chewy.
- Granulated sugar: lightens texture and gives that sweet snap on top.
- Large eggs: bind everything together, give lift and a bit of protein.
- Vanilla extract: rounds flavors out, makes it taste homey and familiar.
- Apple cider: fresh apple tang and sweetness, basically autumn in liquid form.
- Buttermilk: tenderizes the crumb, keeps cupcakes moist and slightly tangy.
- Unsalted butter for frosting: creamy base so the buttercream spreads smoothly.
- Powdered sugar: sweetness and structure for a fluffy, pipeable frosting.
- Apple cider in buttercream: adds natural apple flavor without watery frosting.
- Ground cinnamon in frosting: tiny spice kick on the sweet buttercream.
- Heavy cream or milk: helps thin frosting to the perfect spreadable consistency.
- Cinnamon sugar or chopped dried apple: optional crunch or chew for garnish.
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 1 teaspoon 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 (1 stick)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup apple cider (fresh is best)
- 1/2 cup buttermilk, room temperature
- For the apple cider buttercream
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 2 to 3 tablespoons apple cider
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 to 2 tablespoons heavy cream or milk, if needed for consistency
- Optional: cinnamon sugar or chopped dried apple for garnish
How to Make this
1. Preheat oven to 350 F and line a 12 cup muffin tin with liners.
2. Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl and set aside.
3. In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape sides as needed.
4. Add 2 large room temperature eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.
5. In a measuring cup combine 1/2 cup apple cider and 1/2 cup buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the cider/buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
6. Divide batter among the prepared liners filling about 3/4 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 5 minutes then transfer to a wire rack to cool completely.
7. While cupcakes cool make the apple cider reduction for the buttercream: simmer about 1/4 cup apple cider in a small saucepan until reduced to 2 to 3 tablespoons and slightly syrupy. Let cool completely.
8. For the buttercream beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar, about a cup at a time, beating on low to combine. Add the cooled apple cider reduction 2 to 3 tablespoons, 1/2 teaspoon ground cinnamon and a pinch of salt. Increase speed and beat until light and fluffy. If too stiff add 1 to 2 tablespoons heavy cream or milk to reach piping consistency. Taste and add more powdered sugar or a pinch more cinnamon if needed.
9. Pipe or spread the buttercream onto cooled cupcakes. If the frosting is too soft chill it 10 to 15 minutes before piping.
10. Garnish with optional cinnamon sugar or chopped dried apple and store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. If chilled bring to room temp before serving for best flavor.
Equipment Needed
1. Oven (preheat to 350 F)
2. 12-cup muffin tin and paper liners
3. Mixing bowls (one medium for dry, one large for wet)
4. Electric hand mixer or stand mixer (you can use a whisk if you want more arm workout)
5. Measuring cups and spoons plus a liquid measuring cup for the cider and buttermilk
6. Rubber spatula for scraping the bowl and folding batter
7. Wire cooling rack and a toothpick for testing doneness
8. Small saucepan for reducing the apple cider
9. Piping bag and tip or an offset spatula for frosting the cupcakes
FAQ
Apple Cider Cupcakes Recipe Substitutions and Variations
- All purpose flour
- Whole wheat pastry flour — use 1:1 but expect a nuttier texture and slightly denser crumb.
- Gluten free 1-to-1 flour blend — swap 1:1, add a teaspoon xanthan gum if your blend has none.
- Cake flour — use 1 cup plus 2 tablespoons per cup of AP for a lighter, softer cupcake.
- Unsalted butter (in batter)
- Coconut oil, melted — use same volume, gives a hint of coconut and a softer crumb.
- Mild vegetable shortening or margarine — 1:1 swap, keeps moisture but less buttery flavor.
- Unsweetened applesauce — use half the butter amount for less fat, slightly denser and more moist.
- Buttermilk
- Milk + 1 tablespoon lemon juice or vinegar per 1/2 cup — let sit 5 minutes, works great for tang.
- Plain yogurt, thinned with milk to 1/2 cup — same tang, slightly thicker so stir well.
- Kefir — use 1:1 for an easy swap with similar acidity and tenderness.
- Apple cider
- Strong apple juice — use 1:1, choose a less sweet variety or dilute a touch if too sweet.
- Apple juice concentrate diluted to cider strength — reconstitute then use as cider.
- Unsweetened pear juice or light white grape juice + a splash of lemon — gives fruity acid if cider not available.
Pro Tips
– Make sure your eggs, butter and buttermilk are actually room temp before you start. Cold stuff makes the batter seize and you’ll get dense cupcakes. If you forgot to take them out, pop the eggs in warm water for 5 minutes and soften butter in 10 second increments in the microwave until it’s just soft, not melty.
– Don’t overmix when you add the dry and wet alternately. Mix until you just don’t see streaks of flour. Overmixing gives you tough cupcakes, especially with all that sugar and cider in there. It’s ok if the batter looks a little lumpy.
– Reduce the cider more than you think. Heat it low and slow until it’s thick and syrupy, then cool completely before using. If it’s not concentrated enough the frosting will taste watery and you’ll need way more powdered sugar to fix it.
– Watch butter and frosting temperature. If your buttercream is too warm it’ll be gooey and won’t hold piped shapes; too cold and it will be lumpy and hard to spread. If it’s soft chill 10 to 15 minutes. If it’s stiff add a teaspoon of milk at a time until it’s pipeable. Taste as you go, you can always tweak cinnamon or cider amount.
Apple Cider Cupcakes Recipe
I guarantee these apple cider cupcakes, kissed with brown sugar and cinnamon and topped with apple cider buttercream, will steal the spotlight at your Thanksgiving table.
12
servings
420
kcal
Equipment: 1. Oven (preheat to 350 F)
2. 12-cup muffin tin and paper liners
3. Mixing bowls (one medium for dry, one large for wet)
4. Electric hand mixer or stand mixer (you can use a whisk if you want more arm workout)
5. Measuring cups and spoons plus a liquid measuring cup for the cider and buttermilk
6. Rubber spatula for scraping the bowl and folding batter
7. Wire cooling rack and a toothpick for testing doneness
8. Small saucepan for reducing the apple cider
9. Piping bag and tip or an offset spatula for frosting the cupcakes
Ingredients
1 1/2 cups all purpose flour
1 teaspoon 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 (1 stick)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup apple cider (fresh is best)
1/2 cup buttermilk, room temperature
For the apple cider buttercream
1 cup unsalted butter, softened
3 to 4 cups powdered sugar, sifted
2 to 3 tablespoons apple cider
1/2 teaspoon ground cinnamon
Pinch of salt
1 to 2 tablespoons heavy cream or milk, if needed for consistency
Optional: cinnamon sugar or chopped dried apple for garnish
Directions
- Preheat oven to 350 F and line a 12 cup muffin tin with liners.
- Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl and set aside.
- In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape sides as needed.
- Add 2 large room temperature eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.
- In a measuring cup combine 1/2 cup apple cider and 1/2 cup buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the cider/buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
- Divide batter among the prepared liners filling about 3/4 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 5 minutes then transfer to a wire rack to cool completely.
- While cupcakes cool make the apple cider reduction for the buttercream: simmer about 1/4 cup apple cider in a small saucepan until reduced to 2 to 3 tablespoons and slightly syrupy. Let cool completely.
- For the buttercream beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar, about a cup at a time, beating on low to combine. Add the cooled apple cider reduction 2 to 3 tablespoons, 1/2 teaspoon ground cinnamon and a pinch of salt. Increase speed and beat until light and fluffy. If too stiff add 1 to 2 tablespoons heavy cream or milk to reach piping consistency. Taste and add more powdered sugar or a pinch more cinnamon if needed.
- Pipe or spread the buttercream onto cooled cupcakes. If the frosting is too soft chill it 10 to 15 minutes before piping.
- Garnish with optional cinnamon sugar or chopped dried apple and store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. If chilled bring to room temp before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 420kcal
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 7g
- Cholesterol: 70mg
- Sodium: 220mg
- Potassium: 120mg
- Carbohydrates: 52g
- Fiber: 1.5g
- Sugar: 34g
- Protein: 4g
- Vitamin A: 450IU
- Vitamin C: 0.5mg
- Calcium: 80mg
- Iron: 1.2mg
