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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.
Prep Time 5 mins
Cook Time 15 mins
Cooling Time: 5 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


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


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


  • 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.


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