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Apple Cider Cupcakes with Easy Spiced Buttercream Frosting

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These apple cider cupcakes are soft, fluffy, and bursting with cozy apple and spice flavors, topped with a creamy spiced buttercream frosting. Perfect for fall gatherings, they bring all the warmth and nostalgia of autumn in every bite.

Ingredients

Scale
  • 1 1/2 cups (355 ml) apple cider (reduced to 1/2 cup; real apple cider, not apple juice, is best)
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon (plus extra for dusting, if desired)
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 1/2 cup (120 g) brown sugar (light or dark)
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • For the Spiced Buttercream Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar
  • 2 tbsp (30 ml) apple cider
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Pour 1 1/2 cups apple cider into a medium saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally, until reduced to 1/2 cup. Let cool to room temperature.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract; beat until well combined and frothy. Whisk in the cooled, reduced apple cider.
  5. Add dry ingredients to wet ingredients and gently fold with a rubber spatula until just combined (do not overmix).
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: In a large bowl, beat softened butter until light and fluffy (about 2 minutes). Add 3 cups powdered sugar, cinnamon, nutmeg, cloves, and salt. Beat slowly at first, then increase speed.
  9. Add apple cider and vanilla extract; beat for 1-2 minutes. Adjust consistency with more powdered sugar or cider as needed.
  10. Once cupcakes are cool, frost with spiced buttercream using a piping bag or spatula. Dust with extra cinnamon or decorate as desired.

Notes

Reduce the apple cider fully for the best flavor. Use room temperature eggs and butter for best results. Do not overmix the batter for a tender crumb. Cupcakes can be made gluten-free or dairy-free with appropriate substitutions. Store unfrosted cupcakes at room temperature for up to 2 days or freeze for longer storage. Frost just before serving for best texture.

Nutrition

Keywords: apple cider cupcakes, spiced buttercream, fall dessert, autumn cupcakes, apple cupcakes, easy cupcake recipe, cinnamon cupcakes, cozy baking, apple cider dessert

Find it online: https://hungermind.com/apple-cider-cupcakes-recipe-easy-spiced-buttercream-frosting/