Apple cider, brown sugar, cinnamon, and cream cheese frosting—this Apple Cider Cupcakes Recipe is cozy, sweet, and perfect for fall gatherings.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing: I wasn’t even planning on making cupcakes the first time I tried this Apple Cider Cupcakes Recipe. I had this half-empty jug of apple cider in the fridge (you know how it goes—you buy it because it feels festive, and then suddenly it’s just there taking up space). I thought, hmm, maybe I can bake with it instead of pouring another glass I probably won’t finish.
And oh man, the smell that took over my kitchen? Unreal. Like walking into one of those fancy candle stores in October—but edible. The cinnamon, the sugar, the cider all baking together… I swear I almost opened the oven door too early just to sneak a bite. My husband didn’t even wait for the frosting—he grabbed one while it was still warm and insisted it was “the best thing ever.” My kid? He straight up asked me to make them for his birthday instead of cake. I mean, what mom says no to that?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Cider Cupcakes Recipe?
Here’s the deal: this isn’t one of those fussy cupcake recipes with ten steps and ingredients you’ve never heard of. Nope—this Apple Cider Cupcakes Recipe is quick, simple, and actually fun to make. The cider keeps the cake moist, the cinnamon makes it feel like a warm hug, and that cream cheese frosting? It’s tangy, rich, and balances the sweet perfectly.
Do I think these cupcakes are better than pie? I don’t know… maybe. Depends on the day. But if you’ve got folks at Thanksgiving who say “I don’t really like pie,” these are your backup plan.
Ingredient Notes:
Let’s break it down real quick, because I know you might be eyeballing your pantry right now:
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Apple cider – This is the star. Don’t swap it for apple juice. Juice is just… sweet water compared to cider.
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Brown sugar – Adds that cozy, caramel-like depth.
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Cinnamon – The MVP of fall spices.
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Butter – Melted butter = moist cupcakes without the fuss.
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Cream cheese – For the frosting, because cupcakes without it just aren’t as magical.
How To Make Apple Cider Cupcakes?
Alright, let’s walk through this like we’re baking side by side.
- First, get your oven going at 350°F and line your muffin tin. Cupcake liners = less scrubbing later. (Trust me, you’ll thank yourself later.)
- Then, grab your mixer and cream together the sugars with melted butter until smooth. Toss in the eggs one at a time. Don’t rush this—think of it as giving each egg its moment in the spotlight.
- Now add your dry ingredients: flour, cinnamon, baking soda, and salt. Mix, but don’t go crazy—you don’t want hockey pucks. Then pour in that cider and vanilla, and beat it on high for two minutes. Yes, two whole minutes. That’s what gives you that nice fluffy crumb.
- Scoop the batter into your muffin tin, about two-thirds full. Bake for 20 minutes, give or take. They’re done when the tops spring back if you poke them.
- While they cool, whip up the frosting. Cream cheese, butter, powdered sugar, vanilla. Classic, simple, and so good you’ll want to eat it straight from the bowl (guilty).
Storage Options:
Let’s be real—these rarely survive past the second day in my house. But if you manage to save some, pop them in the fridge because of the cream cheese frosting. They’ll hold up for about four days. Pro tip: let them sit out for 15 minutes before serving so the frosting softens back up. If you want to prep ahead, bake the cupcakes and freeze them unfrosted. Then just thaw and frost when you’re ready.
Variations and Substitutions:
This Apple Cider Cupcakes Recipe is pretty foolproof, but here are some ways to play around with it:
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Add a pinch of nutmeg or cloves for extra spice.
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Sprinkle the tops with cinnamon sugar before baking for a crunchy finish.
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Not a cream cheese fan? (We can still be friends.) Swap for maple buttercream.
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Need it gluten-free? Use a 1:1 GF flour blend—it works fine here.
Want To Save This Recipe?
What to Serve with Apple Cider Cupcakes?
These cupcakes already shine on their own, but if you want to be extra:
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Serve them with hot cider or chai—yes, double the cider, because why not?
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Add them to your holiday dessert table for the non-pie crowd.
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Pair with a little cheese board for a sweet-and-savory thing. (Sharp cheddar with apple cider cupcakes? Surprisingly awesome.)
Frequently Asked Questions:
Can I use apple juice instead of cider?
Honestly? Don’t. Juice doesn’t have the same depth. Stick with cider if you want that true fall flavor.
Do I need to refrigerate them?
Yep. Cream cheese frosting = fridge. But bring them to room temp before eating, otherwise the frosting feels too firm.
Can I make them a day ahead?
For sure. Bake the cupcakes, keep them covered, and frost the day you’re serving. They’ll taste fresh and look great.
These Apple Cider Cupcakes are everything fall should be—cozy, sweet, and just a little bit messy when you lick the frosting off your fingers. I’d love to hear if your family loves them as much as mine did… or if you’re like me and end up eating two before anyone else gets a chance.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cider Cupcakes Recipe
Ingredients
For the Cupcakes:
- ⅔ cup brown sugar
- ½ cup unsalted butter melted
- ⅓ cup white sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup apple cider
- 2 teaspoons vanilla extract
For the Frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the oven and pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
Make the batter:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, melted butter, and white sugar. Beat until thoroughly incorporated. Add the eggs one at a time, mixing well after each addition.
Incorporate dry ingredients:
- Add the flour, cinnamon, baking soda, and salt to the bowl. Mix until the dry ingredients are evenly blended with the wet mixture.
Add cider and vanilla:
- Pour in the apple cider and vanilla extract. Beat on high speed for 2 minutes until the batter is smooth and slightly thickened.
Bake the cupcakes:
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake for approximately 20 minutes, or until the tops spring back when lightly pressed. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting:
- While the cupcakes cool, beat together the softened cream cheese and butter in a clean mixing bowl until smooth and creamy. Add confectioners’ sugar and vanilla extract, continuing to beat until light and fluffy.
Frost the cupcakes:
- Once the cupcakes are cooled completely, spread or pipe the frosting over the tops. Serve immediately, or store as directed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
