Apple Cider Cupcakes Recipe
Moist apple cider cupcakes spiced with cinnamon and topped with a creamy cream cheese frosting. A simple fall dessert that’s flavorful, festive, and easy to prepare.
12 Servings
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
To make this Apple Cider Cupcakes Recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure all other ingredients, particularly the baking soda and confectioners’ sugar, are certified gluten-free.