Apple Cider Cupcakes with Spiced Buttercream Frosting are honestly one of those fall desserts that fix everything. You know when the chill creeps in and you’re craving something sweet but also just kinda dreamy and cozy? These cupcakes seriously deliver. The first time I baked ‘em, my kitchen smelled like an apple orchard (not kidding). And if you’re anything like me, once fall hits, you’re ready for any excuse to have warm flavors in your house. Oh, and if you’re looking for other seasonal treats, I totally recommend this lemon zucchini bread for a bright, zippy bite or these soft caramel apple cookies when you’ve got extra apples to use up.
Why You’ll Love These Apple Cider Cupcakes
So, here’s the real talk. Why bother making Apple Cider Cupcakes with Spiced Buttercream Frosting? One: the flavor smacks you with those autumn vibes in literally every bite (the warmth, the spice, all of it). Two: they’re actually easy enough to throw together before the school bus pulls up. Who wants fussy recipes with a million steps anyway? Not me. The cupcakes are tender, not too sweet, and secretly a little fancy. You don’t need bakery skills for these guys, promise.
Another plus is the buttercream, which—let’s admit it—might be the best part. It’s not just sweet—there’s cinnamon, nutmeg, a little apple cider kick. Friends call them “dangerously good,” and I don’t disagree.
I’ve brought these to potlucks and family meals. They always disappear first, I swear. They make a regular weeknight feel like a five-star restaurant (well…almost).
“These cupcakes are honestly unreal. I’ve never had so many people ask for the recipe after one bite. It’s the perfect blend of apple, spice, and sweet!” —Ashley from Michigan
| Tip | Description |
|---|---|
| Cool Before Frosting | Always let cupcakes cool completely before adding frosting to prevent melting. |
| Spice Adjustments | Feel free to increase cinnamon and nutmeg for a stronger spice flavor if you love that zing. |
| Storage Tips | Store in an airtight container. Refrigerate for up to 3 days to keep them fresh. |
| Making Ahead | Cupcakes can be made a day in advance. Cover them well to maintain moisture. |
| Frosting Consistency | Adjust frosting consistency with milk or cream if too stiff or add powdered sugar if too runny. |
Ingredients for Apple Cider Cupcakes & Spiced Frosting
Alright, let’s chat ingredients. You’ll need stuff you probably already have, maybe just picking up some apple cider if you’re out. For the cupcakes: good ‘ol flour, baking powder, baking soda, salt, cinnamon (gotta get that spice), and a splash of nutmeg—trust me, don’t skip it. Then, grab white and brown sugar (the combo gives depth), an egg, unsalted butter, fresh apple cider (not apple juice!), and vanilla.
For the spiced buttercream frosting, you’re working with unsalted butter (room temp so it whips up nicely), powdered sugar, a smidge more apple cider, cinnamon, pinch of salt, and a wee bit of nutmeg. Oh, and if you want it extra creamy, a spoonful of heavy cream never hurts.
Cupboards bare? Sub in regular milk for cider if desperate, but really—the cider’s what makes it sing. Save a little for sipping, by the way.
How to Make Apple Cider Cupcakes Step-by-Step
Let’s keep it straightforward (no fancy-pants steps). Set your oven to 350°F and pop cupcake liners in your pan (regular ol’ paper ones work). Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. I just use a fork sometimes, let’s be real.
Cream butter and both sugars with a hand mixer until it’s kinda fluffy. Not a big science—just get it mixed well. Add the egg, vanilla, and MOST IMPORTANT: apple cider. Slowly—like, in shifts—add the flour mix, stirring gently. Don’t overdo it.
Fill the liners two-thirds full (if you fill ‘em too high, you’ll regret it when they overflow). Bake about 18-21 minutes. They’re done when a toothpick in the middle comes out with just crumbs sticking, not gunk.
Let cool. Trust me, don’t frost ‘til they’re cool or you’ll have a melty mess on your hands.
Tips for the Perfect Spiced Buttercream Frosting
Let’s be honest—frosting can flop. Here’s what’s worked for me: use real room temperature butter. If it’s cold, your arm will hurt and it won’t come together right. I beat it with a mixer for a couple minutes, then start adding powdered sugar in batches. Toss in the cinnamon and nutmeg (don’t be shy), and the apple cider for kick.
If it stiffens too much and clings to the mixer, splash in a little cream (or milk, if that’s all you’ve got). For a super-smooth finish, beat it a solid three minutes so it fluffs up. If it’s runny, just chill it a bit before piping (or slathering, honestly).
You can adjust spice levels. Kids? Go easy. For spice-lovers? Maybe double the cinnamon (I do, sometimes). Frost generously—nobody is ever mad about too much frosting.
Make-Ahead, Storage & Freezing Instructions
Life’s busy, I get it—sometimes you wanna make these ahead, not last-minute. You can bake the Apple Cider Cupcakes a day before, just keep them covered so they don’t dry out. The spiced buttercream frosting is fine stashed in the fridge couple days ahead, just whip it again before using.
Freezer trick: the unfrosted cupcakes freeze up GREAT. I wrap ‘em in plastic, then foil, and shove ‘em in the freezer for up to two months. Thaw at room temp and frost later. The finished, frosted cupcakes are best eaten fresh, but if you must freeze—go for it, just expect the frosting might sweat a bit when thawing. Is that the end of the world? Not at all.
Serving Ideas: From Fall Parties to Holiday Tables
If you’re looking for ways to show these beauties off, here’s what I do:
- Stack them up on a cute platter for Thanksgiving—instant centerpiece.
- Pair with hot cider or a chai latte at book club. Folks will talk about it for days.
- Serve next to, say, this pumpkin zucchini bread for a spiced-up dessert table.
- Bring to a harvest party—they’ll steal the show from those boring cookies, guaranteed.
Other Fall Desserts You’ll Crave
If you’re in the zone for more autumn baking, don’t miss out on these gems. That soft caramel apple cookies recipe is like apple pie but portable (for real), and I always keep a batch handy for lunchboxes. If you’re thinking about using up some extra summer veggies before the snow comes, try this lemon zucchini bread with glaze—it surprises everyone who tastes it. Oh, and here’s a smart hack: if you ever score cheap peaches at the store, check out how to freeze peaches without sugar so you’ve got fruit on hand for any baking emergency. Or if you ever get a bumper crop of corn? Here’s how to freeze corn on the cob without blanching. Prepping in advance totally pays off.
So yep, there’s a world of fall desserts out there waiting for you. Why not mix it up once in a while?
Common Questions
Can I make these gluten-free?
Absolutely. Just use a cup-for-cup gluten-free flour blend. That’s what my friend with celiac does every autumn, and she swears it works just fine.
Do I have to use apple cider?
Technically you can make them with apple juice, but—honestly, it’s not the same. The flavor with cider is richer and more real.
Can I make the frosting less sweet?
Of course. Cut back the sugar a little or add a pinch more salt. You’re in charge here.
How long do the cupcakes stay fresh?
They’ll last up to three days in a sealed container, especially if you pop them in the fridge. Just let them come to room temp before eating for best texture.
What if I don’t have piping bags for the frosting?
Honestly? Slather it on with a butter knife. Nobody will care (and it tastes just as amazing).
Ready to Bake the Coziest Fall Treat Ever?
So there you have it. Apple Cider Cupcakes with Spiced Buttercream Frosting aren’t just another dessert—they’re fall in a bite, easy to make, and honestly kinda impossible not to love. Filled with real flavors, not just sugar. If you get the baking itch, try checking out gluten-free options at Apple Cider Cupcakes with Spiced Buttercream Frosting (gluten-free …) or see twists like cider buttercream over here at Apple Cider Cupcakes with Cider Buttercream Frosting • Freutcake. Folks after more creative flavor combos can swing by Apple Cider Cupcakes with Spiced Buttercream – Chelsweets, or even peek at Apple Cider Cupcakes – Baran Bakery for more inspo.
Honestly, don’t wait. Bake a batch, invite your friends over, and make your kitchen the coziest spot in town.
Apple Cider Cupcakes with Spiced Buttercream Frosting
- Total Time: 36 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously tender cupcakes infused with apple cider and topped with a spiced buttercream frosting, perfect for fall gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup fresh apple cider
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, room temperature (for frosting)
- 2 cups powdered sugar
- 2 tbsp apple cider (for frosting)
- 1 tsp ground cinnamon (for frosting)
- 1/4 tsp ground nutmeg (for frosting)
- Pinch of salt (for frosting)
- 1 tbsp heavy cream (optional, for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter and sugars with a hand mixer until fluffy.
- Add the egg, vanilla, and apple cider to the butter mixture, mixing well.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
- Fill cupcake liners about two-thirds full and bake for 18-21 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat room temperature butter until creamy, then gradually add powdered sugar, cinnamon, nutmeg, salt, and apple cider, beating until combined. Adjust consistency with heavy cream if necessary.
- Frost cooled cupcakes and enjoy!
Notes
For a stronger spice flavor, increase the cinnamon and nutmeg. Store cupcakes in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg