These Apple Cider Cupcakes are the perfect fall treat! Made with fresh apples and a hint of warm spices, these cupcakes are moist, flavorful, and oh-so-delicious.
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Why you'll love this recipe
- The mixture of sweet apple and warm cinnamon flavors gives these cupcakes a deliciously sweet taste.
- Plus, it's topped with a luscious apple buttercream that will have you licking your fingers clean.
- With this recipe, you will have bakery-quality cupcakes at the cost of making them at home.
Ingredient List
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- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- ground nutmeg
- salt
- light brown sugar
- buttermilk
- apple cider
- vegetable oil
- vanilla bean paste
- unsalted butter
- confectioners sugar
- pure vanilla extract
- Caramel Sauce
- Apple Slices
Equipment
- cupcake liners
- 12 cupcake pan
- Disposable Piping Bags
- Star Piping Tip
- Stainless Steel Mixing Bowls
- Whisk
- Measuring Spoons and Cups
- Ice Cream/Cookie Scoops, various sizes
How to make Apple Cider Cupcakes
This is an overview of the recipe. The full instructions are below in the recipe card.
How to Make Apple Cider Cupcakes
- Preheat oven to 350°F/180°C and prepare a cupcake pan with cupcake liners. Set aside.
- In a large bowl combine the flour, baking soda, cinnamon, nutmeg salt, and brown sugar.
- Add the buttermilk, apple cider, oil, and vanilla bean paste to the dry ingredients. Mix until combined.
- Use a 2-inch scooper or a ¼ measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner ¾ way full in the pan.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the cupcake comes out clean.
How to make Apple Cider Buttercream
- Make the frosting by creaming together the powdered sugar and butter until light and creamy.
- Add the remaining frosting ingredients and beat until smooth.
- Add the frosting to a piping bag, and then top the frosting on top of the cupcakes.
- Finish off with apple slices, and optional, caramel sauce.
Eileen's Tips for Success
- Once you mix the wet and dry ingredients do not overmix your batter. Mix until it's just combined. Overmixing will give you tough cupcakes.
- Don't overbake the cupcakes, otherwise they will dry out.
- Allow the cupcakes to cool completely before you add the frosting to the top of the cupcakes.
Frequently Asked Questions
I recommend that you freeze the cupcakes unfrosted. By wrapping them in plastic wrap. You can also freeze them frosted, the frosting may just slide off when thawed.
Dip the apple slices in pineapple juice to help prevent them from turning brown on top of your cupcakes.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- You can leave out the cinnamon and nutmeg, and use a teaspoon of apple pie spice instead.
- A cream cheese or caramel frosting would also taste amazing on these cupcakes.
- For an even more gourmet look, dip your apple slices in caramel before you add them to the top of the cupcakes.
Make-ahead, storage, and freezer tips
Storage - Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Serving Suggestions
These Apple Cider Cupcakes are great when served alongside a cup of your favorite coffee or a cup of Instant Pot hot cocoa. You can also serve them after your favorite meal, such as this Easy Orange Chicken recipe.
Similar recipes
Do you love apple desserts? If so, you may also want to give these delicious apple recipes a try.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Apple Cider Cupcakes
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/180°C and prepare a cupcake pan with cupcake liners. Set aside.
- In a large mixing bowl whisk the dry ingredients together; 1¾ cups all-purpose flour,1½ teaspoons baking powder,½ teaspoon baking soda,¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon kosher salt. Whisk in 1 cup light brown sugar, packed until all the dry ingredients are combined.
- To the dry ingredients, whisk in ½ cup buttermilk, ½ cup apple cider, ½ cup vegetable oil + 2 Tablespoons, and 1 teaspoon vanilla bean paste until a thick batter forms.
- Use a 2-inch scooper or a ¼ measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner ¾ way full in the pan.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the cupcake comes out clean.
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl using a hand mixer with beaters attached, add 1 cup unsalted butter, room temperature and 5 cups confectioners sugar. Beat together until smooth and creamy.
- To the butter/sugar mixture, add ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, and 3 Tablespoons apple cider to the bowl, beat together until completely smooth, creamy, and fluffy. About 3-5 minutes.
- Transfer this into a piping bag fitted with a metal tip of your choice. Let the cupcakes cool for 30 minutes before frosting.
- Create a swirl from the outside inwards on top of each cupcake. Optional garnish, drizzle with 2-3 Tablespoons Caramel Sauce and one of the 12 slices apples .
- Serve and enjoy!
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