There is nothing quite like the smell of fresh apple cider cupcakes baking in the oven on a crisp afternoon. These treats capture the essence of fall perfectly, bringing the nostalgia of the orchard right into your kitchen.
Growing up, my family always made a special trip to the local farm to pick bushels of apples and drink fresh pressed juice. We would come home with sticky fingers and a gallon of that liquid gold, eager to bake something warm and comforting.
This recipe is born from those cherished memories, concentrating that distinct orchard flavor into a soft, fluffy cake. While I love making rich treats like cherry coconut magic bars, there is something uniquely cozy about spiced apple desserts.
They are the ultimate comfort food, perfect for sharing with friends or enjoying quietly with a hot mug of tea. I know you will love how the spices warm up your home as they bake.
Why you’ll love this apple cider cupcakes with spiced buttercream
- The intense apple flavor comes from reducing the cider, which removes water and concentrates the natural sweetness.
- These apple cider cupcakes remain incredibly moist for days thanks to the addition of sour cream and brown sugar.
- The spiced buttercream is silky smooth and perfectly balances the tang of the concentrated apple flavor.
- They are simple enough for a weekday baking session but elegant enough for a holiday dessert table.
- You can easily customize the spice level to suit your personal preference for warmth and depth.
Ingredients
- 1 1/2 cups apple cider (unfiltered apple juice, not vinegar)
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup sour cream or plain yogurt, room temperature
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2-3 tablespoons heavy cream or reduced apple cider
- Pinch of salt
- Optional: Cinnamon sticks or apple slices for garnish
Directions
Step 1
Apple cider cupcakes makes every moment feel comforting. Pour the apple cider into a small saucepan over medium-high heat. Let it simmer steadily until the liquid has reduced to roughly 1/2 cup to intensify the flavor profile. Set this concentrated liquid aside to cool completely before using it in the batter.
Step 2
Preheat your oven to 350°F (175°C) to ensure it is ready for baking. Line a standard 12-cup muffin tin with your favorite cupcake liners.
Step 3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the ground cinnamon, nutmeg, and cloves, stirring until the spices are evenly distributed throughout the dry mix.
Step 4
In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes until the mixture is pale, light, and fluffy.
Step 5
Add the egg and the alcohol-free vanilla extract to the creamed butter mixture. Beat until the egg is fully incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
Step 6
Reduce the mixer speed to low to avoid overworking the flour. Add half of the dry ingredients, followed by the sour cream and the cooled reduced apple cider.
Step 7
Add the remaining dry ingredients to the bowl. Mix gently just until the flour streaks disappear, being careful not to overmix the batter.
Step 8
Divide the batter evenly among the cupcake liners, filling each one about 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 9
Allow the cupcakes to cool in the pan for 5 minutes to set slightly. Transfer them to a wire rack to cool completely before you attempt to frost them.
Step 10
To make the frosting, beat the butter on medium-high speed until it is creamy and pale. Gradually add the powdered sugar, cinnamon, nutmeg, and salt while mixing on low speed.
Step 11
Add the heavy cream (or leftover reduced cider) one tablespoon at a time until you reach your desired consistency. Increase the speed to high and beat for 2 minutes until the frosting is fluffy and aerated.
Step 12
Pipe the spiced buttercream onto the cooled apple cider cupcakes using a piping bag or spread it with a knife. Garnish with a sprinkle of cinnamon or a fresh apple slice if desired.
Variations, pairings, and serving ideas
Variations
You can add a surprise filling to these cupcakes for extra texture. Core out the center of the cooled cake and add a teaspoon of apple butter or salted caramel sauce. This adds a lovely gooey center that guests will love.
If you prefer a different topping, try a maple cream cheese frosting instead of the spiced buttercream. The tang of cream cheese pairs beautifully with the sweet, concentrated apple flavor. Just ensure your cream cheese is room temperature before whipping.
For a bit of crunch, fold half a cup of finely chopped pecans or walnuts into the batter before baking. You can also sprinkle chopped nuts on top of the frosting for a rustic look.
Pairings
These cupcakes are best enjoyed with a warm beverage to complement the spices. A hot cup of chai tea latte mirrors the cinnamon and cloves in the cake perfectly. Coffee with a splash of oat milk is another excellent choice.
For a refreshing contrast, serve these alongside a glass of cold milk or iced vanilla bean latte. The cold drink helps cut through the richness of the buttercream frosting. It makes for a balanced afternoon snack.
If serving these as part of a larger dessert spread, they go well with vanilla bean ice cream. The cool, creamy ice cream melts slightly against the soft crumb of the cupcake. It is a simple way to elevate the dessert.
Serving ideas
Arrange the cupcakes on a rustic wooden platter garnished with whole cinnamon sticks and dried apple rings. This presentation highlights the natural ingredients and looks beautiful for an autumn gathering. It immediately sets a cozy, seasonal mood.
For a party, create a cupcake tower with these at the center, surrounded by mini pumpkins or fall leaves. The height of the display makes them a stunning focal point. You can even use different colored liners to match your theme.
Serve them individually on small dessert plates with a dusting of extra cinnamon on the plate rim. A small dollop of whipped cream on the side adds a professional touch. This is perfect for a sit-down dinner party.
Storage and make-ahead tips
Storage
Store your leftover apple cider cupcakes in an airtight container at room temperature for up to 2 days. The sugar and fat content help keep them moist on the counter. Keep them out of direct sunlight to prevent the frosting from melting.
For longer storage, place the container in the refrigerator for up to 5 days. The cold air will firm up the buttercream, so let them sit out for 30 minutes before eating. This ensures the texture returns to its softest state.
You can freeze unfrosted cupcakes for up to 3 months by wrapping them tightly in plastic wrap. Freeze the frosting separately in an airtight container. Thaw both in the refrigerator overnight before assembling.
Make-ahead
You can prepare the apple cider reduction up to 3 days in advance. Store it in a sealed jar in the fridge until you are ready to bake. This saves significant time on baking day.
The buttercream can also be made ahead of time and stored in the refrigerator for a week. When you are ready to use it, let it come to room temperature. Re-whip it for a minute or two to restore its fluffiness.
If you are hosting a party, bake the cupcakes the day before and store them in an airtight container. Frost them the morning of the event for the freshest presentation. This breaks up the workload and reduces stress.
Common mistakes when making apple cider cupcakes with spiced buttercream
- Skipping the cider reduction step will result in a weak flavor and a batter that is too watery.
- Adding the reduced cider while it is still hot can scramble the eggs and melt the butter.
- Overmixing the batter after adding the flour will lead to dense, rubbery cupcakes instead of fluffy ones.
- Frosting the cupcakes before they are completely cool will cause the buttercream to slide right off.
- Using cold ingredients prevents the batter from emulsifying properly, so ensure eggs and dairy are at room temperature.
Final notes
Baking these apple cider cupcakes is a wonderful way to celebrate the changing seasons. The process of reducing the cider fills your home with an incredible aroma that is better than any candle. It is a recipe that truly rewards your patience.
Do not be intimidated by the reduction step; it is the secret to that bakery-style flavor punch. Once you try it, you will understand why it is essential. I hope this recipe becomes a new fall tradition for your family.
Remember to have fun with the decoration and make them your own. Whether you keep it simple or go all out with garnishes, the taste will be amazing. Enjoy every bite of this cozy, spiced treat.
Loved this apple cider cupcakes with spiced buttercream? Try these next
- Cherry coconut magic bars
- Corn black bean guacamole
- Homemade candied pecans
- Browse more recipes on Cook Reel
- Easy cinnamon spice cake
Apple Cider Cupcakes with Spiced Buttercream
These soft, fluffy cupcakes are infused with a concentrated reduction of apple cider for an authentic orchard flavor punch. Topped with a silky, cinnamon-infused buttercream, they are the epitome of cozy autumn comfort food.
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups apple cider (not vinegar)
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream or plain yogurt, room temperature
- FOR THE FROSTING:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2-3 tablespoons heavy cream or reduced apple cider
- Pinch of salt
- Optional: Cinnamon sticks or apple slices for garnish
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Simmer until the liquid has reduced to roughly 1/2 cup (this intensifies the flavor). Set aside to cool completely before using in the batter.
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes).
- Add the egg and vanilla extract to the butter mixture, beating until smooth. Scrape down the sides of the bowl as needed.
- Reduce mixer speed to low. Add half of the dry ingredients, followed by the sour cream and the cooled reduced apple cider. Finish with the remaining dry ingredients, mixing just until combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting: Beat the butter on medium-high speed until creamy. Gradually add powdered sugar, cinnamon, nutmeg, and salt. Add heavy cream (or leftover reduced cider) one tablespoon at a time until desired consistency is reached. Beat on high for 2 minutes until fluffy.
- Pipe the spiced buttercream onto the cooled cupcakes and garnish with a sprinkle of cinnamon or an apple slice if desired.
Notes
Reducing the apple cider is the secret step you cannot skip; it removes the excess water while keeping the flavor. Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 38g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg