Name: Apple Cider Cupcakes with Spiced Buttercream Frosting
Prep time: 15 min
Cook time: PT-487779H37M46S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup apple cider (reduce to concentrate for more intense flavor); 1/2 cup whole milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons apple cider; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt; 1/2 teaspoon vanilla extract

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Apple Cider Cupcakes with Spiced Buttercream Frosting

Apple Cider Cupcakes with Spiced Buttercream Frosting are a perfect autumn treat that combines the crisp, fresh flavors of apple cider with a warm, spiced buttercream frosting. These cupcakes are moist, flavorful, and have just the right balance of sweetness and spice. Whether you’re celebrating fall, hosting a party, or craving a cozy dessert, these cupcakes are sure to impress!

Why You’ll Love This Recipe
These cupcakes capture the essence of fall with the tangy sweetness of apple cider baked into a soft, tender cake, complemented by a creamy, spiced buttercream. The frosting adds an extra layer of warmth with cinnamon, nutmeg, and a hint of vanilla. They’re easy to make, perfectly moist, and the combination of flavors will transport you straight into the fall spirit!

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup apple cider (reduce to concentrate for more intense flavor)
1/2 cup whole milk

For the Spiced Buttercream Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 teaspoon vanilla extract

(Tip: For extra flavor, reduce the apple cider by simmering it on the stove until it becomes more concentrated before adding it to the frosting or batter!)

Directions

Make the Cupcakes:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream together the softened butter and granulated sugar 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.
In a separate bowl, mix the apple cider and milk together.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the apple cider mixture. Start and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Make the Spiced Buttercream Frosting:

In a large bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth and fluffy.
Add the reduced apple cider, cinnamon, nutmeg, salt, and vanilla extract, and beat until combined and fluffy.
If the frosting is too thick, add a little more apple cider, one teaspoon at a time, until you reach the desired consistency.

Assemble the Cupcakes:

Once the cupcakes are completely cooled, pipe or spread the spiced buttercream frosting on top of each cupcake.
Optionally, garnish with a sprinkle of cinnamon or small apple slices for decoration.

Servings and Timing
This recipe makes 12 cupcakes. Prep time is about 15 minutes, bake time is 18-22 minutes, and frosting takes about 10 minutes, so they’re ready in about 1 hour (including cooling time).

Apple Cider Cupcakes with Spiced Buttercream Frosting

Variations
I like to:

Add a crumble topping (made with oats, butter, and brown sugar) before baking for extra texture.
Use maple syrup in the frosting for a deeper, richer flavor.
Add a pinch of cloves or cardamom to the batter for a more complex spice profile.
For an extra autumn touch, add chopped apples to the batter for chunks of fruit in every bite!

Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days. To reheat, microwave individual cupcakes for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I make the frosting ahead of time?
Yes! You can prepare the frosting up to 2 days ahead and store it in an airtight container in the fridge. Let it come to room temperature before frosting the cupcakes.

Can I make these cupcakes dairy-free?
Yes, substitute the butter with dairy-free butter and use plant-based milk (like almond or oat milk). For the frosting, use dairy-free butter and non-dairy apple cider.

Can I use store-bought apple cider?
Absolutely! Just be sure to reduce the apple cider by simmering it to concentrate the flavor for the frosting and to enhance the overall taste.

Conclusion
Apple Cider Cupcakes with Spiced Buttercream Frosting are a cozy, fall-inspired treat that will fill your kitchen with comforting aromas. The moist cupcakes, paired with the warm, spiced frosting, are perfect for any autumn celebration or as an everyday indulgence. These cupcakes are simple to make and sure to bring joy to anyone who takes a bite!

Apple Cider Cupcakes with Spiced Buttercream Frosting

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Author: Sarah
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 1 hour
Yield: 12 cupcakes
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Make the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, cream together the softened butter and granulated sugar 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. In a separate bowl, mix the apple cider and milk together. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the apple cider mixture. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the Spiced Buttercream Frosting: In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth and fluffy. Add the reduced apple cider, cinnamon, nutmeg, salt, and vanilla extract, and beat until combined and fluffy. If the frosting is too thick, add a little more apple cider, one teaspoon at a time, until you reach the desired consistency.
Assemble the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the spiced buttercream frosting on top of each cupcake. Optionally, garnish with a sprinkle of cinnamon or small apple slices for decoration.