Description

There’s something about the transition into fall that just begs for cozy, spiced treats. One of my family’s absolute favorites is these Apple Cider Cupcakes with Spiced Buttercream Frosting. They’re a perfect balance of sweet apple flavor with a kick of warm spices, and the buttercream frosting takes them to a whole new level. Every time I bake these, the kitchen fills with the scent of cinnamon and cloves, and before I know it, everyone’s hovering, waiting to grab one fresh out of the oven. These cupcakes always seem to disappear faster than I can bake them, and honestly, I can’t blame anyone!

Ingredients

Scale

For the Apple Cider Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
¾ cup apple cider (the real, fresh kind, not juice)

For the Spiced Buttercream Frosting:

1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ cup apple cider (or more as needed)
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Mix the Batter:
In a large bowl or stand mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition, and then add the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the flour mixture. Mix just until combined.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Spiced Buttercream Frosting:
In a large bowl, beat the butter on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the cinnamon, nutmeg, cloves, vanilla extract, and apple cider. Beat on high for 2-3 minutes, adding more apple cider as needed to reach your desired frosting consistency.
Frost the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the spiced buttercream. You can use a piping bag for a more polished look or simply spread the frosting on with a spatula.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 12
Calories: 400