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Apple Cider Cupcakes

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Apple Cider Cupcakes are soft, spiced, and full of warm fall flavor. Made with real apple cider and cozy spices, these tender cupcakes are topped with cinnamon cream cheese frosting — the perfect autumn dessert for gatherings or everyday indulgence.

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)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Alternately add dry ingredients with reduced apple cider and applesauce, beginning and ending with the dry mix. Mix until just combined.
  6. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  7. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
  8. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, and beat until fluffy.
  9. Frost cooled cupcakes and garnish with apple slices or a sprinkle of cinnamon, if desired.

Notes

  • Reduce apple cider by simmering it until it’s halved for a stronger flavor.
  • Fill with apple butter or top with caramel for a richer dessert.
  • Use dairy-free cream cheese and butter for a vegan-friendly version.
  • Swap part of the flour with whole wheat flour for a heartier cupcake.
  • Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/apple-cider-cupcakes/