Apple Cider Cupcakes with Cinnamon Buttercream are the ultimate celebration of fall in dessert form. Every bite bursts with the cozy flavors of spiced apple cider, warm cinnamon, and soft, fluffy cake — topped with a silky, sweet cinnamon buttercream that melts in your mouth.

Imagine the aroma of baked apples, spices, and vanilla filling your kitchen — this recipe captures that magic perfectly!

Why i love this recipe

I love this recipe because it embodies everything comforting about autumn. The cupcakes are incredibly moist and flavorful thanks to real apple cider and warming spices like nutmeg and cinnamon.

The cinnamon buttercream is rich yet airy, perfectly complementing the lightly tart apple flavor of the cake. Together, they create a balance of sweet and spice that feels nostalgic and utterly indulgent.

This is a must-try dish

This is a must-try dish because it brings together the essence of fall festivals, cozy sweaters, and apple orchard vibes all in one cupcake. It’s perfect for holiday gatherings, bake sales, or as a treat to enjoy with a warm cup of coffee.

These cupcakes look bakery-worthy but are simple enough to make at home — ideal for impressing guests or treating yourself to something special.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 20–22 minutes
• Total Time: 45 minutes
• Servings: 12 cupcakes
• Course: Dessert
• Cuisine: American
• Calories: ~360 kcal per cupcake

Ingredients

For the Apple Cider Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup apple cider (reduced for richer flavor – see below)
• ¼ cup sour cream or plain yogurt
• ½ cup finely chopped or grated apple (optional, for texture)

For the Cinnamon Buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1 ½ tsp ground cinnamon
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare Apple Cider Reduction (Optional but Recommended)

• Pour 1 cup of apple cider into a saucepan and simmer over medium heat until reduced to ½ cup.
• This intensifies the apple flavor. Allow it to cool before using in the batter.

Step 2: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.

Step 3: Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 4: Cream Butter and Sugars

• In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).

Step 5: Add Wet Ingredients

• Beat in eggs one at a time. Add vanilla extract and mix well.
• Then, blend in sour cream and the cooled apple cider reduction until smooth.

Step 6: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet, mixing until just combined.
• Fold in grated apple (optional) for extra moisture and flavor.

Step 7: Bake the Cupcakes

• Divide the batter evenly among cupcake liners (about ¾ full).
• Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
• Let them cool completely on a wire rack before frosting.

Step 8: Make the Cinnamon Buttercream

• Beat the softened butter until creamy.
• Add powdered sugar one cup at a time, mixing on low speed.
• Add cinnamon, vanilla extract, and salt.
• Slowly pour in heavy cream, beating until frosting is light, fluffy, and spreadable.

Step 9: Frost the Cupcakes

• Use a piping bag fitted with a star tip (or simply spread with a knife) to swirl the frosting onto the cooled cupcakes.
• Sprinkle a light dusting of cinnamon or drizzle with caramel sauce if desired.

How to Serve

Serve these cupcakes slightly chilled or at room temperature. They pair beautifully with:

• A warm cup of apple cider or coffee
• Vanilla ice cream for an indulgent dessert
• As part of a fall dessert platter with caramel apples and pumpkin pie

Recipe Tips

• Use reduced apple cider for concentrated apple flavor.
• Don’t overmix the batter to keep cupcakes fluffy.
• Add apple chunks for texture or keep it smooth for classic style.
• Use room-temperature ingredients for even mixing.
• If your buttercream feels too thick, add more cream 1 tablespoon at a time.

Recipe Variations

1. Caramel Apple Cupcakes – Drizzle caramel sauce on top or fill the center with caramel.
2. Apple Pie Cupcakes – Add a small spoon of apple pie filling inside each cupcake before baking.
3. Maple Glaze Frosting – Replace cinnamon buttercream with maple-flavored glaze for a different twist.
4. Spiced Cupcakes – Add cloves and allspice for a bolder spice profile.
5. Vegan Version – Use vegan butter, dairy-free yogurt, and plant-based milk.

Freezing and Storage

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing:
  • Unfrosted cupcakes: Freeze up to 3 months in an airtight container.
  • Frosted cupcakes: Freeze up to 1 month; thaw overnight in the fridge before serving.

Special Equipment Needed

• 12-cup muffin tin
• Electric mixer (hand or stand)
• Piping bag and star tip (optional)
• Cooling rack
• Saucepan (for cider reduction)

FAQ

Q1: Can I use apple juice instead of apple cider?
Yes, but simmer it longer to reduce and intensify flavor since apple juice is sweeter and less tart.

Q2: Can I make these cupcakes gluten-free?
Yes — use a 1:1 gluten-free baking flour blend. The texture remains similar!

Q3: How can I make the frosting less sweet?
Add a bit more butter and a pinch of salt to balance the sweetness.

Q4: Do I need to refrigerate the frosted cupcakes?
If the weather is warm, yes. Otherwise, they’re fine at room temperature for 1–2 days.

Q5: Can I make mini cupcakes?
Absolutely! Bake for 10–12 minutes instead of 20–22 minutes.

Conclusion

These Apple Cider Cupcakes with Cinnamon Buttercream are everything you could want in a fall dessert — warm, comforting, and brimming with sweet apple spice flavor. The moist cupcakes paired with creamy cinnamon frosting taste like a cozy autumn hug in dessert form. Whether served at Thanksgiving, a fall festival, or as an afternoon pick-me-up, these cupcakes are sure to bring smiles to everyone who tries them. Simple, elegant, and irresistibly delicious — this is a recipe you’ll find yourself coming back to every year.