Apple Cider Cupcakes
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.
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.
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: 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).
Tried this recipe?Let us know how it was!