Apple Cider Cupcakes

5 from 2 votes
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Apple Cider Cupcakes are the hit this fall! These fluffy, sweet apple cider spiked cupcakes will be your new seasonal treat.

Apple Cider Cupcakes up close on a cutting board.
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Why Make These Apple Cider Cupcakes

Move over pumpkin spice and make room for apple cider! Apple cider is one of my favorite smells and flavors of the fall. Baking it into these cupcakes is the best flavor burst. These cupcakes are really easy to make, they have an optional butter cream frosting (that can easily be made dairy free) and you are going to love them. These cupcakes look and smell amazing, the flavors melt in your mouth. These cupcakes can easily be made dairy free if you swap the butter for plant based butter. Enjoy!

Ingredients Needed

Apple Cider Cupcakes ingredients on a counter with small bowls.

Apple Cider.

Sugar. White granulated sugar.

Butter. Plant based butter will also work well.

All Purpose Flour. Gluten free all purpose will also work.

Baking Powder

Salt.

Spices. Cinnamon, nutmeg, apple pie seasoning (optional).

Vanilla Extract.

Eggs.

For The Buttercream Frosting:

Butter. Plant based butter will also work.

Vegetable Shortening. Just a little bit to make the frosting extra thick and hold shape.

Confectioner Sugar. Also known as powdered sugar.

Light Brown Sugar.

Spice. Apple Pie spice.

Milk or Apple Cider.

Steps To Make This Recipe

Steps to make Apple Cider Cupcakes in a stand mixing bowl.

Step One. Set oven to 350º. Place apple cider in a small sauce pan and simmer for about 15  minutes or until it’s reduced down, measure out one cup from the reduction and set aside. In a large bowl, cream together sugar and butter in a stand mixer or with a hand 

Step Two. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter sugar mixture.

Step Three.

Line muffin tin with paper liners. Fill them with the batter about ½ to ¾ full. Place in heated oven and bake for 15-20 minutes or until a toothpick comes out clean from the center. 

Let them cool completely before frosting. Sprinkle with a dash of apple pie spice for garnish. Enjoy!

Step Four. Butter Cream Frosting

Whip butter, shortening, brown sugar, and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add almond milk or milk to the mix one tbsp at a time until you get desired consistency.

Transfer the icing into a piping bag and ice cupcakes. They will keep for up to 5 days or you freeze them for up to 2 months.

Apple Cider Cupcakes up close in a cupcake wrapper.

FAQ’s & Tips

Can I make these dairy free?

Yes! Just use plant based butter for both the cupcakes and the buttercream frosting.

I don’t have apple spice!

No problem – you can make your own or use a little of these spices in place of it
4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

Can I use store bought frosting?

Yes, you can use store bought frosting OR make an icing for this recipe to make things easier.

Other Recipes To Try

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Apple Cider Cupcakes
5 from 2 votes

Apple Cider Cupcakes

Apple Cider Cupcakes are the hit this fall! These fluffy, sweet apple cider spiked cupcakes will be your new seasonal treat.
Prep: 10 minutes
Cook: 18 minutes
Servings: 12

Equipment

  • Muffin Tin

Ingredients 

  • ½ cup softened butter, *see notes
  • cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1⅔ cup all purpose flour
  • 2 cup apple cider, *see notes
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp apple pie spice

Buttercream Frosting

  • 1 cup softened butter, *plant based will also work
  • cup powdered sugar
  • ¼ cup brown sugar
  • 2 tbsp milk , *almond milk will also work
  • ½ tsp vanilla extract
  • ½ tbsp vegetable shortening

Instructions 

  • Set oven to 350º. Place apple cider in a small sauce pan and simmer for about 15 minutes or until it's reduced down, measure out one cup from the reduction and set aside. In a large bowl, cream together sugar and butter in a stand mixer or with a hand mixer. Add in the eggs and vanilla and mix well.
  • Two. In a separate bowl, whisk the dry ingredients together. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter sugar mixture.
  • Line muffin tin with paper liners. Fill them with the batter about ½ to ¾ full. Place in heated oven and bake for 15-20 minutes or until a toothpick comes out clean from the center.
  • Let them cool completely before frosting. Sprinkle with a dash of apple pie spice for garnish. Enjoy!

Buttercream Frosting

  • Whip butter, shortening, brown sugar, and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add almond milk or milk to the mix one tbsp at a time until you get desired consistency.
  • Transfer the icing into a piping bag and ice cupcakes. They will keep for up to 5 days or you freeze them for up to 2 months.

Notes

*plant based butter works great.
*apple juice will also work

Nutrition

Calories: 400kcal | Carbohydrates: 60g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 372mg | Potassium: 103mg | Fiber: 1g | Sugar: 45g | Vitamin A: 738IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 18 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 400
Keyword: 30 minute
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Recipe Rating




2 Comments

  1. 5 stars
    The whole FAMILY LOVED these. I made them for my husband’s birthday and everyone was raving about them. The frosting was so easy to make. I’ll be making agian soon.

  2. 5 stars
    I agree with the above comment! These were incredibly good.