These Apple Cider Cupcakes are so soft, fluffy, and full of fresh apple cider. Not only are they filled with cinnamon, brown sugar, and spiced cider, but they're also topped off with a smooth and creamy cider buttercream.
These apple cupcakes have the best apple cider flavor because it uses the real thing. When compared to apple juice, it's definitely superior!
Also, these are perfect fall cupcakes, especially if you're not a huge fan of pumpkin and are craving something for the season. The cake is so moist, tender and perfectly spiced too!
Looking for more apple desserts? Then check out these: caramel apple cheesecakes, apple cider coffee cake, and apple crisp.
Why You'll Love These Cupcakes
- They're topped with an apple cider buttercream.
- The cake is super soft and moist.
- Spiced apple cider is in both the cake and frosting.
- No hand mixer required.
- They'd go great at any fall party or holiday gathering!
Unlike other recipes that would need an apple cider reduction, you don't need to do that with these cupcakes. So, this apple cider cupcake recipe comes together really quickly!
Whether you love apple picking or enjoying a nice warm cup of apple cider this time of year, these cupcakes will definitly get you into that mood!
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: You'll want to remove the butter, egg, and apple cider from the refrigerator 1 hour before you want to start baking.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 2/3 full (about 3 tablespoons).
- Assembling: I used the Wilton 1A to pipe on the frosting but feel free to use any piping tip you like. After the frosting is on top of the cupcakes I then added a little bit of nutmeg to the tops of each cupcake (this is optional).
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Expert Baking Tips”).
- Leavening Agents: I used a combination of both baking soda and baking powder.
- Brown Sugar: You can use either dark brown or light brown sugar.
- Apple Cider: You can typically find fresh apple cider jugs in your local grocery stores during the fall and winter seasons. I do not recommend substituting the cider for apple juice.
Instructions
Here are the step by step instructions on how to make this apple cider cake.
Step 1: Dry ingredients. In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large mixing bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and apple cider until combined.
Step 3: Combine the ingredients. Pour the dry ingredients into the wet and gently mix together with your whisk until just combined.
Step 4: Bake. FIll the cupcake liners 2/3 of the way full and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 5: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, vanilla extract, apple cider, cinnamon, and nutmeg and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Decorate. I placed the buttercream frosting in a piping bag and used the Wilton 1A piping tip.
Storing Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I do not recommend it because apple juice when compared to cider is just weaker in flavor. If that's all you have on hand, though, you can certainly try it.
Yes you can! You could try a salted caramel frosting, cinnamon cream cheese frosting, or even just vanilla. My other suggestion would be maple frosting!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
Apple Cider Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
- Cupcake Liners
Ingredients:
Apple Cider Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup brown sugar
- ⅓ cup oil (vegetable or canola oil)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup apple cider, room temperature
Apple Cider Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 ½ tablespoons apple cider, room temperature
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Apple Cider Cupcakes
- In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and apple cider until combined. Pour the dry ingredients into the wet and gently mix together with your whisk until just combined (be careful not to over mix).
- Fill the cupcake liners ⅔ full with batter (about 3 tbsp) and bake for 15-18 minutes (use a toothpick to check for doneness). Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Apple Cider Buttercream
- In the bowl of an electric stand mixer, using the paddle attachment, beat the butter on med-high speed until smooth and creamy (about 1 minute). Add the powdered sugar, vanilla extract, apple cider, cinnamon, and nutmeg and mix on low speed until combined (about 30 seconds). Then, beat on high speed until creamy (about 1-2 minutes).
- Pipe the frosting onto the cooled cupcakes. I used a pastry bag with the Wilton 1A tip, but decorate them however you want!
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
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