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caramel drizzled cinnamon buttercream frosted spice cupcakes.
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5 from 1 vote

Apple Cider Cupcakes

Moist and fluffy apple cider cupcakes are made with real apple cider that adds an extraordinary flavor. Spiced to perfection and topped with a cream cheese buttercream - these delicious cupcakes will make even the pickiest eaters ask for seconds.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Servings: 12
Calories: 352kcal
Author: Kelly Bloom
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Equipment

Ingredients

Cupcake Ingredients

  • 1½ cup Flour All purpose flour
  • 1 teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon Ground
  • ¼ teaspoon Nutmeg Ground
  • ½ cup Butter Melted
  • ⅔ cup Brown sugar Light or dark packed
  • 2 Eggs
  • 2 teaspoon Vanilla extract
  • ⅓ cup Apple cider Or apple juice

Apple Topping

  • 2 Apples - Use Honeycrisp Honeycrisp or Granny Smith
  • 2 tablespoon Brown sugar Light or dark packed
  • 1 tablespoon Lemon juice
  • 2 tablespoon Butter

Cinnamon Cream Cheese Buttercream

  • ¼ cup Butter Softened to room temperature
  • 4 oz Cream cheese Softened to room temperature.
  • 1½ cup Powdered sugar more if needed
  • 1 teaspoon Cinnamon Ground
  • ⅛ teaspoon Salt
  • ½ teaspoon Vanilla extract

Instructions

Prepare The Apple Topping

  • Add the diced apples, brown sugar, lemon juice, and butter to a small saucepan and and cook over medium heat, stirring frequently until the apples have softened. Set aside to cool.
    2 Apples - Use Honeycrisp, 2 tablespoon Brown sugar, 1 tablespoon Lemon juice, 2 tablespoon Butter

Make The Cupcake Batter

  • To make the cupcakes, preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    1½ cup Flour, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    ½ cup Butter, ⅔ cup Brown sugar, 2 Eggs, 2 teaspoon Vanilla extract
  • Add the dry ingredients to the wet ingredients alternately with the apple cider, beating until just combined. Mixture will be thick.
    ⅓ cup Apple cider
  • Scoop 2 tablespoons of the batter into each cupcake liner. Add 1 tablespoon of apple topping onto each cupcake.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Cinnamon Cream Cheese Buttercream

  • Let the cupcakes cool completely before frosting. To make the butterceam, cream together the butter and cream cheese.
    ¼ cup Butter, 4 oz Cream cheese
  • Mix in the powdered sugar, cinnamon, salt, and vanilla until light and fluffy.
    1½ cup Powdered sugar, 1 teaspoon Cinnamon, ⅛ teaspoon Salt, ½ teaspoon Vanilla extract
  • Fill a frosting bag with the cream cheese buttercream and pipe in swirls on the cooled cupcakes.

Notes

  • For the best results, use fresh apple cider. If you don't have any on hand, you can substitute apple juice.
  • You can make the frosting ahead of time. Let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 352kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 373mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg