Description
Moist Apple Cider Cupcakes topped with a rich and spiced buttercream frosting, perfect for fall.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 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
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider
- 1/4 cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/4 cup apple cider (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 1/4 teaspoon ground nutmeg (for frosting)
- 1/4 teaspoon ground cloves (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients with apple cider and buttermilk, mixing until just combined.
- Divide batter into cupcake liners. Bake for 18–22 minutes, then cool completely.
- For frosting, beat butter until smooth, gradually add powdered sugar, then remaining frosting ingredients.
- Frost cooled cupcakes and serve.
Notes
- Reduce apple cider to 2 tablespoons for stronger flavor in frosting.
- Garnish with cinnamon sprinkles or cinnamon sticks if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
