Apple Cider Cupcakes with Spiced Buttercream Frosting

There’s something about the cozy flavors of fall that just makes everything feel warmer and more comforting. And what’s more perfect for autumn than Apple Cider Cupcakes with Spiced Buttercream Frosting? These cupcakes bring together all the best flavors of the season—sweet, tangy apple cider baked right into a tender, fluffy cupcake, topped with a rich, buttery frosting spiced with cinnamon, nutmeg, and a hint of clove. It’s like biting into a slice of fall!

I first made these cupcakes when I was looking for a dessert to bring to a fall party, and they’ve been a favorite ever since. The apple cider adds a subtle sweetness and moisture to the cupcakes that makes them incredibly soft, while the spiced buttercream is the perfect balance of sweet and spicy. And let’s be honest, who doesn’t love the smell of apple cider and cinnamon wafting through the kitchen while these cupcakes bake?

Why You’ll Love These Apple Cider Cupcakes

Full of Fall Flavor: These cupcakes capture the essence of fall in every bite. The apple cider in the batter infuses the cupcakes with a light apple flavor that’s both sweet and slightly tangy, while the spiced buttercream frosting adds warmth with cinnamon, nutmeg, and clove.

Moist and Tender: The addition of apple cider in the cupcake batter keeps them moist and tender, ensuring every bite is soft and delicious. Plus, a hint of brown sugar adds a caramel-like richness that complements the apple cider perfectly.

Perfect for Any Occasion: Whether you’re making these for a cozy afternoon treat, a party, or even as a Thanksgiving dessert, these cupcakes are sure to be a hit. They’re fun, festive, and just plain delicious.

Easy to Make: Don’t let the layers of flavor fool you—these cupcakes are super easy to whip up. The batter comes together quickly, and the spiced buttercream is a breeze to make. Even if you’re not a seasoned baker, this recipe is totally manageable.

Prep Time and Servings

Total Time: 1 hour (20 minutes prep, 20 minutes baking, 20 minutes frosting)
Servings: 12 cupcakes
Calories per serving: 320, Carbs: 45g, Protein: 3g, Fat: 15g

Ingredients

For the Apple Cider Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup apple cider (make sure it’s good-quality apple cider, not apple juice)
• 1/4 cup whole milk

For the Spiced Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove (optional, for extra spice)
• 2-3 tablespoons heavy cream (or more, as needed)
• Pinch of salt

Step-by-Step Instructions

For the Apple Cider Cupcakes:

1. Preheat the Oven and Prep the Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. It’s important to preheat the oven so the cupcakes bake evenly and rise beautifully.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices will give the cupcakes a warm, cozy flavor. Set the bowl aside.
3. Cream the Butter and Sugars: In a large bowl, using an electric mixer or stand mixer, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes. The combination of butter and oil will make the cupcakes extra moist. The brown sugar adds a hint of caramel-like sweetness, which pairs perfectly with the apple cider.
4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The eggs help bind the ingredients together, while the vanilla enhances the flavor of the cupcakes.
5. Alternate Wet and Dry Ingredients: With the mixer on low, add the dry ingredients in three parts, alternating with the apple cider and milk. Begin and end with the dry ingredients. This method helps prevent overmixing and ensures the cupcakes are light and fluffy. The apple cider gives the batter a subtle apple flavor without being overpowering.
6. Fill the Cupcake Liners: Using a spoon or an ice cream scoop, fill each cupcake liner about 2/3 full with batter. You don’t want to overfill them, as they will rise while baking.
7. Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake them, as this can make the cupcakes dry. Once baked, transfer the cupcakes to a wire rack to cool completely before frosting.

For the Spiced Buttercream Frosting:

1. Beat the Butter: In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy and smooth, about 2 minutes. This step is crucial for achieving a light and fluffy frosting.
2. Add the Powdered Sugar: Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed after each addition until fully incorporated. Once all the powdered sugar is added, increase the mixer speed to medium and beat until fluffy.
3. Add the Spices and Vanilla: Mix in the cinnamon, nutmeg, clove (if using), vanilla extract, and a pinch of salt. The spices will give the buttercream that warm, autumn flavor that pairs so perfectly with the apple cider cupcakes.
4. Add Cream to Adjust Consistency: Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. If you want a thicker frosting, use less cream. For a lighter, fluffier texture, add more cream until the frosting is smooth and spreadable.
5. Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously with the spiced buttercream. You can use a piping bag with a star tip for a decorative finish or simply spread the frosting on with a spatula. Either way, they’ll look beautiful and taste even better!

How to Serve

• Garnish with Apple Slices or Cinnamon Sticks: For a little extra flair, garnish the frosted cupcakes with a thin apple slice or a cinnamon stick. It adds a beautiful touch and reinforces the apple-cider vibe.
• Serve with Hot Apple Cider or Coffee: These cupcakes pair beautifully with a warm cup of apple cider or a hot coffee. The spiced flavors of the cupcakes and the drink will complement each other perfectly, making for a cozy fall treat.
• For a Party: Arrange the cupcakes on a rustic wooden board or tiered stand for a beautiful autumnal display at your next gathering.

Tips for Success

Use Good-Quality Apple Cider: The flavor of the apple cider is the star of the show in these cupcakes, so make sure to use a high-quality, unfiltered apple cider. Avoid apple juice, as it won’t have the same depth of flavor.

Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before you start. This helps everything mix together smoothly and ensures the cupcakes rise evenly.

Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can make the cupcakes dense and tough. Mix just until everything is combined for the fluffiest results.

Cool Completely Before Frosting: It might be tempting to frost the cupcakes right away, but make sure they’re completely cool before you do. Frosting warm cupcakes will cause the buttercream to melt and slide off.

Adjust Frosting Consistency: If your frosting is too thick, add a little more cream to thin it out. If it’s too thin, add more powdered sugar until you reach the desired consistency.

Recipe Variations

Apple Cider Doughnut Cupcakes: For a fun twist, dip the tops of the cooled cupcakes in melted butter, then roll them in a cinnamon-sugar mixture. Skip the buttercream frosting and enjoy them as apple cider doughnut-inspired treats.

Caramel Apple Cupcakes: Drizzle the frosted cupcakes with homemade or store-bought caramel sauce for a caramel apple flavor. You could even top them with small pieces of caramel candy for extra sweetness.

Spiced Cream Cheese Frosting: If you prefer a tangy twist, swap the buttercream for spiced cream cheese frosting. Just add cinnamon, nutmeg, and a pinch of clove to your favorite cream cheese frosting recipe for a fall-inspired version.

Maple Frosting: Instead of the spiced buttercream, try a maple-flavored frosting by adding a few tablespoons of pure maple syrup to the buttercream. The sweet, earthy flavor of the maple pairs beautifully with the apple cider cupcakes.

How to Store and Freeze

Storing the Cupcakes: Store any leftover cupcakes in an airtight container at room temperature for up to

3 days. If you’ve used cream cheese frosting or plan to keep them for longer, store them in the refrigerator for up to 5 days. Just let them come to room temperature before serving to enjoy the full flavor.

Freezing the Cupcakes: These cupcakes freeze well, too! To freeze them, place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. When you’re ready to serve, let them thaw at room temperature, then frost and enjoy!

Freezing Frosted Cupcakes: If you’ve already frosted the cupcakes, you can freeze them, but be sure to freeze them uncovered for about an hour first, just until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw them in the fridge overnight or at room temperature for a couple of hours before serving.

Special Equipment

• Electric Mixer: You’ll need a hand mixer or stand mixer for creaming the butter and sugars and for making the frosting.
• Piping Bag and Tip (Optional): If you want to create pretty swirls of frosting on top of the cupcakes, use a piping bag with a star tip. If you don’t have one, no worries—an offset spatula or even the back of a spoon will do the trick.
• Muffin Tin and Liners: A standard 12-cup muffin tin and cupcake liners are essential for this recipe.

FAQ

Can I use apple juice instead of apple cider?
I wouldn’t recommend it. Apple cider has a stronger, more concentrated flavor, which gives these cupcakes their distinct taste. Apple juice is sweeter and less flavorful, so it won’t provide the same depth.

What if I don’t have all the spices?
You can definitely play around with the spices. If you don’t have clove, for example, you can just use cinnamon and nutmeg. If you love allspice or cardamom, feel free to add a pinch of those as well. The goal is to create a warm, spiced flavor that complements the apple cider.

Can I make these cupcakes in advance?
Yes! You can make the cupcakes a day or two in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest flavor.

What if my frosting is too thick?
No problem! Just add a little more cream, a tablespoon at a time, until the frosting reaches the desired consistency. If it becomes too thin, you can thicken it back up by adding a little more powdered sugar.

Can I double the recipe?
Absolutely. This recipe makes 12 cupcakes, but you can easily double the ingredients if you’re serving a larger crowd or want to make more for freezing.

What can I use instead of heavy cream in the frosting?
You can use milk in place of heavy cream in the frosting, but the texture might be a little less rich. Start with just a tablespoon at a time until you reach the right consistency.

Conclusion

There’s no better way to celebrate the flavors of fall than with these Apple Cider Cupcakes with Spiced Buttercream Frosting. The tender, apple-infused cupcakes are perfectly complemented by the warm, spiced frosting, making them a cozy, crowd-pleasing dessert. Whether you’re making them for a fall gathering, a special treat for yourself, or even as a fun family baking project, these cupcakes are sure to be a hit. Don’t forget to take a picture and tag me on social media—I’d love to see how they turn out! Happy baking!

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