Ingredients
Scale
- 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