Apple cider cupcakes are the taste of fall in every bite. Soft, spiced, and topped with a swirl of frosting, they’re made to capture everything you love about the season. If you’re looking for an easy way to bring that warm apple-cinnamon aroma into your kitchen, this recipe is it.
Why You’ll Love These Apple Cider Cupcakes
These aren’t your average cupcakes. Here’s why this recipe will quickly become a seasonal favorite in your kitchen:
- Real apple cider flavor: You’re not just adding apple flavor—you’re reducing real apple cider to intensify it, which brings a deep, warm, authentic taste.
- Moist and fluffy texture: Thanks to a careful balance of butter, cider, and spices, the crumb is soft and perfectly baked through.
- Perfect for any fall occasion: Think cozy evenings, school events, bake sales, or simply because you deserve something sweet.
- Beginner-friendly: You don’t need to be a seasoned baker. If you can follow a recipe, you can make these.
These cupcakes wrap up the flavors of cinnamon, nutmeg, apple, and vanilla into a fluffy treat that feels like a homemade hug.
Ingredients
Before you get started, gather these ingredients. Each one plays a specific role in building both texture and taste.
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup apple cider, reduced to intensify flavor
- ¼ cup milk
Cinnamon Buttercream Frosting
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tbsp apple cider (for flavor and consistency)
- ½ tsp ground cinnamon
- Pinch of salt
How to Make Apple Cider Cupcakes
1. Reduce the Apple Cider
Pour 1 cup of apple cider into a small saucepan. Simmer over medium heat until it reduces to about ½ cup. Let it cool. This step concentrates the flavor without making the batter too wet.
2. Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures your dry ingredients are evenly combined and helps the cupcakes rise uniformly.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture looks fluffy and pale. This takes about 2–3 minutes and adds air into the batter for a lighter crumb.
4. Add Eggs and Vanilla
Crack in your eggs, one at a time, beating well after each. Then stir in the vanilla extract.
5. Combine the Batter
Alternate adding the dry ingredients and the milk/cider mix into the wet batter. Start and end with the dry ingredients. Mix just until combined—don’t overbeat, or you’ll end up with dense cupcakes.
6. Fill the Cupcake Liners
Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and divide the batter evenly, filling each about ⅔ full.
7. Bake
Bake for 18–20 minutes, or until a toothpick comes out clean from the center. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips to Nail It Every Time
You’ve got the basic recipe, but here’s how to take your cupcakes from good to unforgettable:
- Use reduced cider: Don’t skip this step. Regular cider won’t pack enough punch, and you’ll miss that signature apple warmth.
- Room temperature ingredients: They mix better and create a smoother batter.
- Avoid overmixing: Mix until just combined. Overworking the batter makes cupcakes tough.
- Cool before frosting: The buttercream will melt if applied too soon—patience pays off.
- Dust the top: A light sprinkle of cinnamon sugar adds a bakery-style finish.
Creative Variations to Try
Want to mix things up? These ideas let you tailor the recipe to your taste or occasion:
- Maple Frosting: Swap the cider in your buttercream for maple syrup for a rich, deep twist.
- Apple Pie Filling Centers: Hollow out the center of each cupcake and fill with spiced apple compote for a surprise inside.
- Cinnamon Sugar Topping: Skip the frosting and dip the tops in melted butter, then roll in cinnamon sugar for an apple cider donut feel.
- Vegan Version: Use dairy-free butter, oat milk, and flax eggs. The results are still soft, moist, and full of flavor.
Serving Suggestions
These cupcakes don’t need much to shine, but here are a few ways to enhance the experience:
- Enjoy with a mug of hot cider or herbal tea for a cozy pairing.
- Add a thin apple slice or sprinkle of cinnamon sugar on top for presentation.
- Serve with a scoop of vanilla or caramel ice cream for dessert-worthy flair.
- Place in seasonal cupcake wrappers for fall gatherings or school events.
More Cupcake recipes you will love!
FAQs About Apple Cider Cupcakes
What makes apple cider cupcakes unique?
They stand out thanks to the use of real, reduced apple cider and warm baking spices. The flavor is rich and comforting—perfect for chilly days.
Can I use store-bought apple juice instead of cider?
It’s best not to. Apple juice lacks the tang and depth that real apple cider brings. If cider isn’t available, choose unfiltered apple juice as a backup.
How do I reduce apple cider?
Simmer it gently over medium heat until it’s half its original volume. Let it cool before using in the batter or frosting.
Should I refrigerate the cupcakes?
Yes, if they’re frosted. Store them in an airtight container in the fridge for up to 3 days. Let them sit at room temperature before serving for the best texture.
apple cider cupcakes
Equipment
- Saucepan
- Mixing Bowls:
- Electric Mixer
- Cupcake Pan:
- Cupcake Liners:
- Wire Rack
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup apple cider reduced from 1 cup
- ¼ cup milk
Cinnamon Buttercream Frosting
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1–2 tbsp apple cider adjust for consistency
- ½ tsp ground cinnamon
- pinch of salt
Instructions
- Reduce the Apple Cider: Simmer 1 cup of apple cider in a small saucepan over medium heat until reduced to ½ cup. Let cool completely.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine Batter: Alternately add dry ingredients and the milk/reduced cider mixture, beginning and ending with the dry. Mix just until combined.
- Prepare Pan: Preheat oven to 350°F (175°C). Line a cupcake pan and fill liners about ⅔ full.
- Bake: Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- Make Frosting: Beat softened butter, powdered sugar, apple cider, cinnamon, and a pinch of salt until smooth and fluffy.
- Frost and Serve: Pipe or spread the frosting on cooled cupcakes. Optional: dust with cinnamon sugar or garnish with apple slices.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!