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Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

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Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are the ultimate autumn dessert, combining the warmth of spiced apple cider with a rich, creamy frosting. These moist cupcakes are infused with cozy fall flavors, making them perfect for any gathering or a delightful treat at home. Topped with a luscious swirl of brown sugar cinnamon buttercream, they not only taste amazing but also present beautifully. Enjoy them fresh out of the oven alongside hot cider or coffee for the perfect comforting experience.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup apple cider (reduced to 1/2 cup)
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 cups powdered sugar
  • 2-3 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Instructions

  1. Reduce 1 cup apple cider over medium heat until it thickens to 1/2 cup; cool completely.
  2. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, cream together softened butter and granulated sugar until fluffy; add eggs one at a time, then mix in vanilla and cooled apple cider.
  5. Gradually add dry ingredients to the wet mixture until just combined; avoid overmixing.
  6. Fill cupcake liners with batter and bake for 18–20 minutes or until a toothpick comes out clean. Cool on a wire rack before frosting.
  7. For the buttercream, beat softened butter and brown sugar together; gradually mix in powdered sugar, then add cream and vanilla until fluffy.
  8. Frost cooled cupcakes generously with buttercream.

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