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Apple Cider Cupcakes

Apple Cider Cupcakes

Delightful and fluffy Apple Cider Cupcakes infused with warm spices for a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: SWEET TREATS
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup apple cider reduce 2 cups to 1 cup for concentrated flavor
  • 2 cups all-purpose flour provides the perfect base for fluffy texture
  • 2 teaspoons baking powder helps the cupcakes rise and become soft
  • 1 teaspoon baking soda reacts with acidity in the cider for extra lift
  • ½ teaspoon salt enhances the sweetness and balances flavors
  • 2 teaspoons cinnamon adds warm, cozy spice
  • ½ teaspoon nutmeg brings a subtle, earthy depth
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar sweetens the cupcakes
  • ½ cup brown sugar adds moisture and caramel flavor
  • 3 large eggs provide structure and richness
For the Spiced Buttercream Frosting
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar sweetens and thickens the frosting
  • 1 teaspoon cinnamon enhances the buttercream
  • 1 teaspoon vanilla extract rounds out the flavors
  • 2 tablespoons milk adjust for frosting consistency

Equipment

  • mixing bowl
  • Cupcake Pan
  • saucepan
  • whisk
  • Mixer

Method
 

How to Make Apple Cider Cupcakes
  1. Reduce apple cider by half. Pour the 2 cups of apple cider into a saucepan over medium heat. Stir occasionally and let it simmer until it reduces to about 1 cup. Cool completely.
  2. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  3. Whisk the dry ingredients together in a bowl: all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream the unsalted butter and sugars together in a mixing bowl until fluffy and light in color, about 2-3 minutes.
  5. Add the large eggs one at a time, mixing well after each addition.
  6. Alternate adding the dry ingredients and the reduced cider, ensuring a smooth batter without over-mixing.
  7. Bake in the preheated oven for 18–22 minutes. Cool completely before transferring to a wire rack.
  8. Prepare the spiced buttercream frosting while the cupcakes cool. Frost each cupcake generously.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Optional: Sprinkle extra cinnamon on top for an added touch of autumn flavor!

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