Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe
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.
- 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
