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.
What could be more tasty than a glass of apple cider? Cider-flavored cupcakes of course! These perfect Fall cupcakes gets all of its flavors from spiced apple cider and they do not disappoint.
These cupcakes took me 10 times to get just right and I can't wait for you to try them. The cake is so moist, tender, and perfectly spiced. With the apple cider buttercream I also added a touch of cinnamon and nutmeg for even more pop of flavor.
Why You'll Love These Apple Cider Cupcakes:
- They're soft and fluffy.
- Each bite just melts in your mouth.
- No mixer needed, just some mixing bowls and a whisk.
- Both the cupcakes and the frosting includes spiced apple cider.
- They'd go great at your Thanksgiving dessert table!
This cupcake recipe couldn't be any easier because all you need are two bowls and a whisk in order to make the batter. That's it! The batter will be slightly lumpy, which is normal.
Unlike other apple cider dessert recipes, you do not need to reduce the cider. So these cupcakes come together super quickly. The hardest part? Waiting for them to cool so you can frost them and take that first bite! 🙂
- 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: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want the butter, egg, and apple cider to be at room temperature before baking.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 2/3 full (about 3 tablespoons). I do this with my 1.5 tbsp cookie scoop.
- Cider Buttercream: Use the same apple cider for the buttercream as you did for the cupcake batter. Just make sure it's room temperature.
- 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).
- All-Purpose Flour: Unless otherwise stated, I always use all-purpose flour in my recipes. Be sure to check out my baking tips above on how to properly measure flour.
- Spices: I used cinnamon in both the cupcakes and the frosting, but just nutmeg in the frosting.
- Brown Sugar: You can use either dark brown or light brown sugar.
- Oil: Using either vegetable or canola oil helps to make these cupcakes super moist and fluffy.
- Apple Cider: In September, October, and November (and possibly December) you can typically find fresh apple cider jugs in your local grocery stores. Definitely use that. I do not recommend substituting the cider for apple juice.
How To Make These Cupcakes:
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside.
- Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and apple cider until combined.
- Combine Ingredients: Pour the dry ingredients into the wet and gently mix together with your whisk until just combined.
- Bake: Fill the cupcake liners 2/3 full with batter (about 3 tbsp) and bake for 15-18 minutes.
Frequently Asked Questions:
Yes, you can make apple cider cupcakes up to 2 days ahead of time. Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Then make your buttercream the day of, decorate, and serve.
I do not recommend it because apple juice when compared to cider is just weaker in flavor. So I'm not sure how the cupcakes would taste with apple juice.
Keep any leftover frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
More Cupcake Recipes To Try:
Apple Cider Cupcakes
- 12-count muffin pan
- Mixing Bowls
- Cupcake Liners
Apple Cider Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/3 cup vegetable oil (or canola oil)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup apple cider, room temperature
Apple Cider Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3 1/2 tbsp apple cider, room temperature
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 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 2/3 full with batter (about 3 tbsp) and bake for 15-18 minutes (use a toothpick to check for doneness). Allow the cupcakes to cool in the pan for 5 minutes, 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.