Name: Apple Cider Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup apple cider (reduced to 1/4 cup); 1/3 cup unsweetened applesauce; 4 ounces cream cheese, softened (for frosting); 1/4 cup unsalted butter, softened (for frosting); 1 1/2 cups powdered sugar; 1/2 teaspoon ground cinnamon (for frosting); 1/2 teaspoon vanilla extract (for frosting); Apple slices or cinnamon sticks, for garnish (optional)

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These Apple Cider Cupcakes are soft, spiced, and full of cozy fall flavor. Each bite is packed with warm cinnamon and apple notes, topped with a creamy frosting that tastes like autumn in dessert form. I love how the apple cider adds depth and natural sweetness, making these cupcakes a perfect treat for crisp days, gatherings, or just a little seasonal indulgence.

Why You’ll Love This Recipe

I love this recipe because it captures everything I enjoy about fall — sweet apples, aromatic spices, and that comforting warmth only baked goods can bring. The cupcakes are tender and moist without being heavy, and the apple cider gives them a distinct, cozy flavor that feels homemade and festive. They’re easy to make, smell incredible while baking, and always impress with their golden color and fluffy texture. Apple Cider Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Apple cider (reduced slightly for stronger flavor)
Applesauce (unsweetened)
Cream cheese (for frosting)
Powdered sugar
Ground cinnamon (for frosting)
Apple slices or cinnamon sticks (for garnish, optional)

Directions

I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, I whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
I alternate adding the dry ingredients with the apple cider and applesauce, starting and ending with the dry mix. I mix just until combined.
I divide the batter evenly among the cupcake liners, filling each about two-thirds full.
I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. I let them cool completely before frosting.
For the frosting, I beat cream cheese and butter together until smooth, then add powdered sugar, cinnamon, and a touch of vanilla until fluffy.
I frost the cooled cupcakes and, if I’m feeling fancy, garnish with a thin apple slice or sprinkle of cinnamon.

Servings and timing

This recipe makes 12 cupcakes and takes about 40 minutes total — 20 minutes of prep and 20 minutes of baking.

Variations

I sometimes fill the cupcakes with apple butter for an extra burst of apple flavor or top them with caramel drizzle for a decadent touch. When I want to make them dairy-free, I use plant-based butter and cream cheese, and they still turn out perfectly soft. I’ve also swapped part of the flour for whole wheat flour for a heartier texture.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. I let them sit at room temperature for about 20 minutes before serving so the frosting softens. If I want to make them ahead, I bake the cupcakes a day early and frost them just before serving. They also freeze well (without frosting) for up to 2 months. Apple Cider Cupcakes

FAQs

Can I use apple juice instead of apple cider?

Yes, I can, but apple cider gives a deeper, more spiced flavor. If I only have juice, I add a pinch of cinnamon and nutmeg to enhance it.

Why do I need to reduce the apple cider?

Reducing the cider concentrates its flavor, giving the cupcakes that bold, cozy apple taste without adding too much liquid.

Can I use store-bought frosting?

Of course! I like homemade best, but store-bought cream cheese or buttercream frosting works perfectly in a pinch.

How do I make these cupcakes gluten-free?

I use a 1:1 gluten-free baking flour blend. The texture stays moist and soft, and the flavor is just as good.

Can I make this recipe into a cake instead of cupcakes?

Yes! I pour the batter into an 8×8-inch pan and bake for 25–30 minutes. It makes a delicious single-layer apple cider cake.

Conclusion

Apple Cider Cupcakes are one of my favorite ways to celebrate fall. I love how the warm spices and apple flavor fill my kitchen with an inviting aroma, and every bite feels like autumn comfort. Whether I’m baking for a party, a cozy night in, or a sweet weekend treat, these cupcakes always bring a little seasonal magic to the table.