I can never resist a cupcake piled high with apple cider buttercream, especially when it brings brown sugar, cinnamon, and real cider into every bite. These are the kind of Fall cupcakes that disappear fast from the Thanksgiving dessert table.

Jump to Recipe

I’m obsessed with these apple cider cupcakes because they taste like the best part of fall without trying too hard. The crumb is soft, the flavor is bold, and the apple cider actually shows up instead of disappearing in the background.

I love how brown sugar gives each bite that deeper, almost caramel-like edge, while the frosting brings the cider flavor right back on top. And yes, I will absolutely make room for these on my Thanksgiving dessert table.

But honestly? I’d eat them with coffee on a random Tuesday and feel pleased with myself.

Big apple flavor, zero fuss.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour keeps the cupcakes soft, sturdy, and not too fancy.
Baking powder and baking soda help them rise into cute little domes.
Kosher salt keeps the sweetness from getting too loud.
Cinnamon brings that cozy apple orchard vibe right away.
Nutmeg adds warm spice, like fall in a tiny cupcake.
Ginger gives a little zip, but it doesn’t take over.
Butter makes the crumb rich, tender, and honestly kind of dreamy.
Brown sugar adds moisture and a deeper caramel-like sweetness.
Eggs hold everything together and keep the texture nice.
Apple cider gives real apple flavor, not fake candy apple stuff.
Sour cream or Greek yogurt makes them extra soft and slightly tangy.
Plus, apple cider buttercream is sweet, spiced, and very hard to resist.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) packed brown sugar

1/4 cup (50 g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (120 ml) apple cider

1/4 cup (60 g) sour cream or plain Greek yogurt

For the apple cider buttercream:

1 cup (230 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted

2 tablespoons apple cider, reduced or concentrated

1/2 teaspoon ground cinnamon

Pinch of salt

Optional garnish: thin apple slices or a sprinkle of cinnamon sugar

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger in a bowl.

3. In a large bowl, cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) packed brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.

5. In a measuring cup combine 1/2 cup (120 ml) apple cider and 1/4 cup (60 g) sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the cider mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide batter evenly among the liners, filling about 2/3 full, and bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

7. While cupcakes cool, reduce 2 tablespoons apple cider in a small saucepan over medium heat until thick and syrupy, about 5 to 8 minutes. Let cool to room temperature.

8. For the apple cider buttercream, beat 1 cup (230 g) softened unsalted butter until creamy. Gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar, 1/2 teaspoon ground cinnamon, a pinch of salt, and the cooled reduced apple cider. Start with 3 cups sugar and add more to reach desired consistency and sweetness. Beat until light and fluffy.

9. Pipe or spread the buttercream onto cooled cupcakes. Garnish with thin apple slices or a sprinkle of cinnamon sugar if desired.

Equipment Needed

1. Oven

2. 12-cup muffin tin

3. Muffin liners

4. Mixing bowls (one large, one medium)

5. Electric mixer or hand whisk

6. Measuring cups and spoons

7. Rubber spatula

8. Small saucepan

9. Wire cooling rack

FAQ

Can I use store bought apple juice instead of apple cider? Yes, you can, but cider has more complex flavor and slight tartness; if using juice, choose an unsweetened variety and consider reducing it slightly over medium heat to concentrate the flavor.

How do I reduce apple cider for the buttercream? Simmer 1/2 cup cider in a small saucepan until it is reduced to about 2 tablespoons, about 10 to 15 minutes, then cool completely before adding to the buttercream to avoid thinning it too much.

How should I store the cupcakes and how long do they keep? Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for best texture. Unfrosted cupcakes keep at room temperature in an airtight container for 2 days or frozen for up to 3 months.

Can I make these dairy free or vegan? Yes. Substitute butter with a vegan stick butter, use a dairy free yogurt for the sour cream, replace eggs with flax or chia egg alternatives, and use a vegan powdered sugar and butter substitute for the frosting, adjusting texture as needed.

How do I prevent the cupcakes from becoming dry? Do not overmix the batter once you add the dry ingredients. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 18 to 22 minutes depending on oven. Using sour cream helps keep them moist.

Can I add fresh apple pieces to the batter or top with caramel? Yes. Fold in small diced apple (peeled) sparingly so the batter is not too wet. Caramel makes a great topping but add just before serving to avoid soggy cupcakes.

Apple Cider Cupcakes Recipe Substitutions and Variations

All purpose flour: substitute with 1 1/2 cups (190 g) whole wheat pastry flour for a nuttier flavor and tender crumb; expect slightly denser texture and a touch more moisture, so do not pack the flour.
Unsalted butter (cupcake batter): substitute with 1/2 cup (115 g) neutral oil such as canola or melted coconut oil for a moister cake; reduce any added liquid by about 1 to 2 tablespoons if batter seems loose.
Sour cream or plain Greek yogurt: substitute with equal amount (1/4 cup / 60 g) buttermilk or a 1:1 mix of milk and 1 teaspoon lemon juice for similar tang and acidity to activate leaveners.
Apple cider (for buttercream reduction): substitute with 2 tablespoons apple juice concentrate or 1 tablespoon maple syrup plus 1 tablespoon water for concentrated apple flavor without cooking down fresh cider.

Pro Tips

– Reduce the apple cider until it is syrupy and cool it completely before adding to the buttercream. That concentrates the flavor so you get real apple warmth without watering down the frosting or making it too loose.

– Use truly room temperature eggs, butter, and sour cream. Warm butter creams more easily and traps air better, so creaming yields a lighter crumb. Also mix just until the dry ingredients are incorporated to keep the cupcakes tender.

– When combining wet and dry, add the flour in thirds and alternate with the cider-sour cream mixture, folding gently each time. This prevents overworking the gluten and keeps the texture soft and moist.

– If your buttercream gets too soft, chill it briefly for 10 to 15 minutes, then rewhip to regain structure. If you need extra stability for piping or warmer kitchens, add a tablespoon of meringue powder or a little more sifted sugar rather than extra liquid.

– For garnish, very thin apple slices can be tossed in a little lemon juice to stop browning and either fresh or quickly candied for a prettier finish. You can also sprinkle a touch of cinnamon sugar on top for texture and visual contrast.

Apple Cider Cupcakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

487

kcal

Equipment: 1. Oven