20 Minute Apple Cider Cupcakes with Spiced Buttercream Frosting

There’s something magical about the first crisp breeze of fall that sends me straight to the kitchen for a batch of apple cider cupcakes with spiced buttercream frosting. The scent of cinnamon, nutmeg, and cloves bubbling away with fresh apple cider takes me right back to childhood weekends at my aunt’s farmhouse, where we’d bake all afternoon while leaves swirled outside the windows. These cupcakes capture that cozy feeling in every bite.

What makes these apple cider cupcakes so special? It’s the perfect marriage of moist, spiced cake and that dreamy buttercream frosting that melts on your tongue. The secret’s in reducing the apple cider just enough to intensify its flavor without losing that signature autumn aroma. One bite and you’ll understand why this recipe has become my go-to for everything from Halloween parties to Thanksgiving dessert tables.

I’ll never forget the year my niece declared these “better than pumpkin pie” at our family gathering – high praise from a kid who used to only eat the whipped cream off her dessert! Now, making these cupcakes marks the official start of fall baking season in my house. The batter comes together quickly, and that spiced buttercream frosting? Let’s just say you might catch me sneaking spoonfuls straight from the mixing bowl.

Why You’ll Love These Apple Cider Cupcakes with Spiced Buttercream Frosting

Oh, where do I even start? These cupcakes are little bites of autumn magic that’ll have you reaching for seconds (and thirds!). Here’s why they’ve become my most-requested fall treat:

• That melt-in-your-mouth texture – The apple cider keeps them incredibly moist, while the buttermilk adds just the right amount of tang
• So easy even my nephew could make them (and he once confused salt with sugar!) – Simple steps with ingredients you likely already have
• Seasonal flavors that scream “fall” – Warm cinnamon, nutmeg and cloves paired with apple cider? It’s like wearing your favorite sweater in dessert form
• Total crowd-pleasers – I’ve brought these to bake sales, office parties, and even a tailgate where football fans abandoned their nachos for seconds

Trust me, one bite of that spiced buttercream piled high on these cupcakes, and you’ll be as obsessed as I am!

Ingredients for Apple Cider Cupcakes with Spiced Buttercream Frosting

Gathering ingredients is half the fun of baking – especially when they fill your kitchen with that irresistible autumn aroma! Here’s everything you’ll need for both the cupcakes and that heavenly frosting:

For the Cupcakes:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (that’s 1 stick)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup apple cider (not reduced yet!)
• 1/4 cup buttermilk

For the Spiced Buttercream Frosting:

• 1 cup unsalted butter, softened (2 sticks)
• 3 1/2 cups powdered sugar
• 1/4 cup apple cider (reduced from about 1/2 cup)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt

Ingredient Notes & Substitutions

No buttermilk? Mix 1/4 cup milk with 3/4 teaspoon lemon juice and let sit 5 minutes. For dairy-free, use plant-based butter and almond milk. Apple juice works if you can’t find cider, but reduce it first for concentrated flavor. The brown sugar should be packed firmly into your measuring cup – this isn’t the time to skimp! If you’re sensitive to cloves, halve the amount and add extra cinnamon instead.

How to Make Apple Cider Cupcakes with Spiced Buttercream Frosting

Let’s dive right into making these autumn beauties! I promise it’s easier than convincing kids to save some for later. Just follow these simple steps, and you’ll have perfect apple cider cupcakes in no time:

1. Preheat and prep: Fire up that oven to 350°F (175°C) and line your muffin tin with those cute cupcake liners we all hoard but never use enough.
2. Whisk the dry team: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Go ahead – take a big whiff of that spicy goodness!
3. Creamy dreamy base: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. About 2-3 minutes should do it. Add eggs one at a time, then the vanilla, mixing well after each.
4. The alternating dance: Now add about a third of your dry ingredients, mix just until combined, then half the apple cider and buttermilk. Repeat, ending with the dry ingredients. Don’t overmix – a few flour streaks are fine!
5. Bake to perfection: Fill liners about 2/3 full (I use an ice cream scoop for this) and bake 18-22 minutes until a toothpick comes out clean. Your kitchen will smell like autumn heaven!

6. Cool completely: Transfer cupcakes to a wire rack. Seriously – no cheating here. Warm cupcakes make melty frosting disasters!
7. Whip up the frosting: Beat butter until smooth, gradually add powdered sugar, then the reduced apple cider, vanilla, spices, and salt. Whip until fluffy clouds form.
8. Frost and devour: Pipe or spread that glorious spiced buttercream on cooled cupcakes. Try not to eat them all before serving!

Pro Tips for Perfect Apple Cider Cupcakes

After making these more times than I can count (my neighbors have started expecting them!), I’ve learned a few tricks:

First, don’t overmix the batter once you add the dry ingredients. A few lumps are fine – overmixing makes tough cupcakes. And seriously, let them cool completely before frosting unless you want a buttery puddle instead of pretty swirls.

For extra apple punch, reduce more cider than needed – simmer 1/2 cup down to 2 tablespoons for the frosting. It makes all the difference! If your frosting’s too soft, chill it 10 minutes before piping. Too stiff? Add cider 1 teaspoon at a time.

My secret? Bake these the night before. The flavors bloom beautifully overnight when stored in an airtight container. Just frost them the next day and watch them disappear!

Serving & Storing Apple Cider Cupcakes

These apple cider cupcakes taste best enjoyed fresh, but let’s be real – they rarely last that long in my house! If you somehow have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 3 months – just thaw and frost when ready to serve.

Want to make them extra fancy? Top each cupcake with a tiny cinnamon stick or a light dusting of cinnamon sugar right before serving. It’s those little touches that make people think you bought them from a fancy bakery!

Apple Cider Cupcakes with Spiced Buttercream Frosting FAQs

Over the years, I’ve gotten so many questions about these cupcakes – here are the ones that pop up most often from friends and readers:

Can I use applesauce instead of apple cider?

You can, but the flavor won’t be quite the same. If you’re in a pinch, replace the cider with 1/2 cup unsweetened applesauce plus 1/4 cup water or milk. The texture might be slightly denser, and you’ll miss that signature cider tang. Personally? I’d wait until you can get real apple cider – it’s worth it!

Help! My frosting is too runny – what do I do?

Been there! First, chill the frosting for 10-15 minutes. If it’s still too soft, gradually mix in more powdered sugar (about 1/4 cup at a time) until it holds peaks. Too much liquid cider is usually the culprit, so next time, reduce it more before adding – simmer until it’s syrupy.

Can I make these cupcakes ahead of time?

Absolutely! These actually taste better the next day as the flavors meld. Bake them up to 24 hours in advance, cool completely, then store in an airtight container. Wait to frost them until you’re ready to serve – nobody likes soggy cupcake liners!

What’s the best way to reduce apple cider for the frosting?

My method? Simmer 1/2 cup cider in a small saucepan over medium-low heat until it reduces to about 2-3 tablespoons (15-20 minutes). Stir occasionally and watch closely near the end – it goes from perfect to burnt fast! Let it cool completely before adding to your buttercream.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. The frosting itself can be frozen too – just rewhip it with a tablespoon of milk or cream to refresh the texture.

Nutritional Information

Here’s the scoop on what’s in these delightful apple cider cupcakes – because let’s be honest, after that second (or third) one, we all get curious! These estimates are for one cupcake with frosting, but remember, your exact numbers might dance around a bit depending on your specific ingredients.

Per cupcake: 320 kcal | 30g sugar | 16g fat (10g saturated) | 42g carbs | 1g fiber | 3g protein | 100mg sodium

Now don’t go stressing over the numbers – this is homemade baking, not laboratory science! The real magic is in sharing these with people you love, not counting every gram. But if you’re keeping an eye on things, maybe just go for an extra long walk through those beautiful fall leaves after enjoying one (or two, I won’t tell).

Share Your Apple Cider Cupcakes!

Nothing makes me happier than seeing your versions of these cupcakes pop up in my feed! Tag your photos #CiderCupcakeMagic so I can admire your frosting swirls. Did you add your own twist? Tell me about it in the comments – I’m always looking for new ideas to try!

Print