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    Home » Cupcakes

    Apple Cider Cupcakes

    October 29, 2021 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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.

    apple cider cupcakes topped with frosting and nutmeg

    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.

    Looking for more apple desserts? Then check out these: apple crumb muffins and healthier apple crisp.

    cider cupcakes and buttercream

    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! 🙂

    super soft and moist cupcakes made with cinnamon, brown sugar, and apple cider

    Baking Tips:

    1. 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.
    1. 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.
    1. 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.
    1. Cider Buttercream: Use the same apple cider for the buttercream as you did for the cupcake batter. Just make sure it's room temperature.
    1. 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:

    • 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.
    Ingredients needed to make apple cider cupcakes: flour, brown sugar, vanilla extract, egg, baking soda, baking powder, salt, cinnamon, apple cider, and oil

    How To Make These Cupcakes:

    1. Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside.
    1. Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and apple cider until combined.
    1. Combine Ingredients: Pour the dry ingredients into the wet and gently mix together with your whisk until just combined.
    1. Bake: Fill the cupcake liners 2/3 full with batter (about 3 tbsp) and bake for 15-18 minutes.
    step by step instructions on how to make these cider cupcakes

    Frequently Asked Questions:

    Can I Make These Cupcakes Ahead Of Time?

    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.

    Can I Use Apple Juice Instead Of Apple Cider?

    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.

    How Long Will These Cupcakes Last?

    Keep any leftover frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

    Can I Make These Cupcakes Using A Different Frosting?

    Yes you can! You could try a salted caramel frosting, cream cheese frosting, or even just vanilla. My other suggestion would be maple frosting!

    apple cupcakes made with spiced cider

    If you made this recipe, please leave a comment and star rating below. I love hearing from you!

    Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂

    Happy baking!

    More Cupcake Recipes To Try:

    • Pumpkin Cupcakes with Maple Frosting
    • Snickerdoodle Cupcakes
    • Carrot Cake Cupcakes
    • Red Velvet Cupcakes

    Apple Cider Cupcakes

    Karissa Parrish (Ginger Snap)
    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.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Cooling Time: 5 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Whisk
    • Cupcake Liners

    Ingredients:
      

    Apple Cider Cupcakes

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup brown sugar
    • 1/3 cup vegetable oil (or canola oil)
    • 1 large egg, room temperature
    • 1 teaspoon 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 teaspoon vanilla extract
    • 3 1/2 tablespoon apple cider, room temperature
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon 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 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.

    Notes:

    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).
    Keyword apple cider buttercream, apple cider cupcake recipe, apple cider cupcakes, apple cinnamon cupcakes
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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