Introduction

These Apple Cider Cupcakes with Spiced Buttercream Frosting are the perfect treat for cozy autumn days. Infused with warm spices and a hint of apple cider, they bring a delightful seasonal flavor to your dessert table.

The image shows a group of small cupcakes placed on a silver tray with detailed edges. Each cupcake has a bright red liner and is topped with a light brown, smooth swirl of frosting, shaped like soft waves. On the top of each frosting swirl, there is a small piece of apple slice, adding a fresh look. The background is a white marbled surface, giving a clean, elegant feel. The cupcakes look soft and moist under the creamy frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup apple cider (reduce to 2 tablespoons for more flavor intensity)
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

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each.
Step 4: Stir in the vanilla extract. Then gradually add the dry ingredients to the butter mixture, alternating with the apple cider and buttermilk, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
Step 5: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 6: For the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, mixing well after each addition.
Step 7: Add the apple cider (adjust quantity for desired flavor), vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt. Beat until light and fluffy.
Step 8: Once cupcakes are fully cooled, pipe or spread the spiced buttercream frosting generously over each one.
Step 9: Optionally, garnish with a sprinkle of cinnamon or a cinnamon stick. Serve and enjoy your cozy fall cupcakes!

Tips & Variations

For a stronger apple cider flavor in the frosting, reduce the cider to 2 tablespoons as suggested.
Substitute buttermilk with plain yogurt or sour cream if needed; this keeps the cupcakes moist.
Add chopped nuts such as walnuts or pecans to the batter for extra texture.
Use cream cheese frosting instead of buttercream for a tangier twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, let cupcakes come to room temperature before serving for the best flavor and texture. The frosting will soften as it warms.

How to Serve

The image shows four cupcakes on a white marbled surface, each in a red cupcake liner. Each cupcake has one thick layer of light brown, smooth frosting swirled on top in a high, decorative swirl pattern, with some cinnamon or spice lightly sprinkled on the frosting. One cupcake in the center is garnished with a small slice of red apple nestled into the frosting swirl. The texture of the cupcake base looks soft and moist in a warm brown color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered at room temperature. Frost them just before serving for the freshest taste.

What if I don’t have apple cider on hand?

You can substitute apple cider with apple juice or a mix of apple juice and a splash of lemon juice for a similar flavor, although it may be slightly less spiced.

Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe

Print Recipe

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4.8 from 114 reviews

Delight in these cozy Apple Cider Cupcakes topped with a luscious Spiced Buttercream Frosting. Perfectly moist with warm notes of cinnamon, nutmeg, and cloves, these cupcakes capture the essence of fall in every bite. The spiced buttercream adds a creamy, flavorful finish, making them an ideal treat for autumn gatherings or holiday celebrations.

Author: Tara
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcakes:

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

For the Spiced Buttercream Frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup apple cider (reduce to 2 tablespoons for more flavor intensity)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside for later use.
Make the Cupcake Batter: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the two large eggs one at a time, beating well after each addition. Stir in the vanilla extract thoroughly.
Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with apple cider and buttermilk, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix to maintain cupcake tenderness.
Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Spiced Buttercream Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually incorporate the powdered sugar, mixing well between each addition to avoid lumps. Add the apple cider (reduce to 2 tablespoons if you prefer a more intense apple flavor), vanilla extract, ground cinnamon, nutmeg, cloves, and a pinch of salt. Beat the frosting until it becomes light, fluffy, and well combined.
Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the spiced buttercream generously on top of each cupcake.
Serve: Optionally, garnish with a sprinkle of cinnamon or a cinnamon stick for decoration. Enjoy these warm, flavorful apple cider cupcakes, perfect for autumn occasions.

Notes

Do not overmix the batter to keep the cupcakes moist and tender.
For a stronger apple cider flavor in the frosting, reduce the apple cider to 2 tablespoons.
Ensure cupcakes are completely cooled before frosting to prevent melting.
Garnish with cinnamon sticks or a dusting of cinnamon for a festive touch.
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: apple cider cupcakes, spiced buttercream frosting, fall desserts, autumn cupcakes, cinnamon cupcakes, holiday treats