Apple Cider Cupcakes

Apple Cider Cupcakes with Spiced Buttercream: The Ultimate Fall Dessert

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If sweater weather had a flavor, it would taste exactly like these Apple Cider Cupcakes. Light, fluffy, and infused with cozy autumn spices, these cupcakes bring apple-picking joy right into your kitchen. And the real showstopper? A generous swirl of spiced buttercream frosting that’s as dreamy as a golden fall sunset.

Whether you’re planning a cozy get-together, prepping for a fall bake sale, or just want to treat yourself with something sweet and seasonal, these autumn cupcakes tick every box. They’re easy to whip up, look impressive, and taste like a warm hug.

Why You’ll Love These Apple Cider Cupcakes

  • They’re packed with apple cider flavor without being overly sweet
  • The soft crumb and buttery texture are bakery-worthy
  • That spiced frosting? Pure cinnamon-sugar bliss
  • Perfect for any fall gathering or solo indulgence

Ingredients You’ll Need

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup apple cider
  • 1/4 cup buttermilk

For the Spiced Buttercream:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons reduced apple cider
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt

Step-by-Step Instructions

  1. Preheat oven to 350°F and line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each, then mix in the vanilla.
  5. Alternately add the dry ingredients with the apple cider and buttermilk, starting and ending with dry ingredients.
  6. Divide batter evenly among the cupcake liners.
  7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before frosting.

For the Spiced Buttercream:

  1. Beat the softened butter until creamy.
  2. Gradually mix in the powdered sugar until smooth.
  3. Add reduced apple cider, vanilla, cinnamon, nutmeg, cloves, and salt.
  4. Beat until fluffy. Frost cupcakes and garnish with a pinch of cinnamon if you’re feeling fancy.

Baking Tips for Perfect Autumn Cupcakes

  • Don’t skip reducing the apple cider—it concentrates the flavor and keeps the frosting from being runny.
  • Buttermilk adds the perfect tang and tender crumb—don’t substitute unless necessary.
  • Room temp ingredients mix better, so set them out early.
  • Use a cookie scoop to evenly portion batter and avoid wonky cupcakes.

Apple Cider Cupcakes with Spiced Buttercream Frostin

Why These Cupcakes Make Me Think of Fall Days

This recipe was born after a trip to our local cider mill—where warm donuts and fresh cider are non-negotiables. Inspired, I went home determined to bottle that feeling into a cupcake. And voila! These beauties were born. Now, they’re my go-to for autumn birthdays and Friendsgiving get-togethers. Every bite brings back that crisp air and crunch of leaves underfoot.

What to Serve with Apple Cider Cupcakes

Pair these cupcakes with a mug of hot apple cider, chai latte, or even a scoop of vanilla ice cream. They shine on a fall dessert table next to pumpkin pie or pecan bars. Hosting a fall brunch? These cupcakes bring the wow factor.

How to Store Your Spiced Fall Dessert

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Just bring them back to room temp before serving for the best texture. You can also freeze the unfrosted cupcakes for up to 2 months—just frost after thawing.

FAQs About Apple Cider Cupcakes

Can I use apple juice instead of apple cider?

You can, but the flavor won’t be as bold. Reduce it like cider for best results.

Can I make these ahead of time?

Absolutely! Bake and freeze the cupcakes, then frost the day you serve.

What’s the best way to reduce apple cider?

Simmer it on the stovetop over medium heat until it thickens slightly and reduces by half.

Is the frosting too sweet?

Not at all—thanks to the spice balance and reduced cider, it’s sweet but not overwhelming.

Bring Autumn to Your Kitchen with Apple Cider Cupcakes

When you need a little fall magic, these Apple Cider Cupcakes with spiced frosting deliver big flavor in a little wrapper. Moist, fragrant, and full of cozy charm, they’re everything we love about autumn rolled into one sweet bite. Trust me—once you bake these, they’re going on your fall must-make list.

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Apple Cider Cupcakes

Apple Cider Cupcakes

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  • Author: Amanda Thompson
  • Total Time: 40–45 minutes
  • Yield: 12 cupcakes 1x
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Description

Apple Cider Cupcakes are light, fluffy, and infused with warm fall spices, perfectly capturing the cozy flavors of autumn. Topped with a dreamy swirl of spiced buttercream made with reduced apple cider, they bring the comfort of a fall day at the cider mill straight to your kitchen. Ideal for fall gatherings, bake sales, or festive treats.

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup apple cider

  • 1/4 cup buttermilk

For the Spiced Buttercream:

  • 1 cup unsalted butter, softened

  • 3 1/2 cups powdered sugar

  • 2 tablespoons reduced apple cider

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • Pinch of salt

Instructions

Cupcakes:

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

  2. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

  3. In a large bowl, cream butter with granulated and brown sugars until fluffy.

  4. Add eggs one at a time, then mix in vanilla.

  5. Alternate adding dry ingredients with apple cider and buttermilk, beginning and ending with dry mix.

  6. Divide batter evenly into cupcake liners.

  7. Bake 18–22 minutes, or until a toothpick comes out clean.

  8. Let cool completely before frosting.

Buttercream:

  1. Beat butter until creamy.

  2. Gradually mix in powdered sugar.

  3. Add reduced apple cider, vanilla, spices, and salt.

  4. Beat until fluffy, then frost cooled cupcakes.

Notes

Reducing the apple cider intensifies flavor and prevents runny frosting.

Buttermilk adds tang and tenderness—avoid skipping if possible.

Use room-temperature ingredients for best mixing.

Freeze unfrosted cupcakes for up to 2 months; frost after thawing.

  • Prep Time: 20 minutes
  • Cook Time: 18–22 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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