This post may contain affiliate links.
Apple Cider Cupcakes are the hit this fall! These fluffy, sweet apple cider spiked cupcakes will be your new seasonal treat.
Table of contents
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.
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
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.
FAQ’s & Tips
Yes! Just use plant based butter for both the cupcakes and the buttercream frosting.
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
Yes, you can use store bought frosting OR make an icing for this recipe to make things easier.
Other Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Apple Cider Cupcakes
Equipment
- Muffin Tin
Ingredients
- ½ cup softened butter, *see notes
- ⅔ 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
- 2½ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I agree with the above comment! These were incredibly good.