Discover the perfect treat for fall with our amazing apple cider cupcakes. Indulge in the warm fall flavors of spiced apples in every bite with these delicious cupcakes.
As the leaves change color and the air turns crisp, savor the flavors of fall with our mouthwatering apple cider cupcake recipe.
Capture the comforting apple cider flavor and warm cinnamon in this easy fall cupcake recipe.
Delicious apple cider cupcakes combine a blend of fresh apple cider and warm spices like cinnamon and nutmeg.
The apple cider helps to create a delightfully moist cupcake bursting with a rich and robust flavor.
Baking with apple cider as the key ingredient infuses your treats with the delightful taste of fresh apples, capturing the flavors of the season. It also adds moisture to the batter, ensuring tender and moist cupcakes and other baked goods such as apple cider donuts or apple cider cake from becoming dry.
This easy cupcake recipe is a great addition to any autumn gathering or cozy night in. Serve these perfect fall cupcakes at harvest parties, Thanksgiving dinners, or casual get-togethers with friends.
How to Make Apple Cider Cupcakes
Delicious Ingredients:
For the cupcakes:
- ½ c unsalted butter, softened
- 1 c white sugar
- 2 eggs
- 1 cup of apple cider
- 2 t baking powder
- 1 teaspoon ground cinnamon
- 1 t salt
- 1 t vanilla extract
- 2 c all purpose flour
For the frosting:
- 1 c unsalted butter, softened
- ½ c brown sugar
- 3 c powdered sugar
- 1 t cinnamon
- 2 T milk
- 1 t vanilla
- Sliced apple pieces to decorate
- Cinnamon to sprinkle
Directions:
Preheat the oven to 350 degrees.
Line muffin tin with paper liners and set aside.
For the cupcakes – In the bowl of a stand mixer, combine the softened butter, sugar, cinnamon, salt and baking powder. Cream until smooth.
Add in the apple cider and eggs and mix well.
Combine with the flour and mix on medium speed for two minutes.
Using an ice cream scoop, fill each cupcake liner until about ⅔ full.
Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean.
Set aside homemade apple cider cupcakes and allow to cool on a cooling rack completely before decorating.
For the frosting – In the bowl of a stand mixer, combine the softened butter, brown sugar, cinnamon and salt. Cream until smooth.
Add in the powdered sugar and mix well.
Add in 2 tablespoons of milk and the vanilla. Mix on low speed for 30 seconds and then medium speed for about a minute.
Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add another tablespoon of milk, only if needed. Mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cupcake.
Decorate with a slice of apple if desired and sprinkle of cinnamon. Enjoy!
Relevant Recipes
Tips for Sweet Apple Cider Cupcakes:
- For the best flavor, use real apple cider in the cupcake batter. The natural sweetness and tanginess of the cider will infuse the cupcakes with authentic taste of fresh apples.
- Ensure that the eggs, butter, and apple cider are at room temperature before mixing the batter. Room temperature ingredients blend more smoothly, resulting in a uniform texture.
- Adjust the amount of spices, such as cinnamon, nutmeg, and cloves, based on your taste preferences. Start with the recommended measurements and adjust to suit your desired level of spiciness.
- Mix the cupcake batter just until the ingredients are combined. Overmixing can result in dense cupcakes instead of light and fluffy ones.
- Fill the cupcake liners about two-thirds full to allow room for rising without overflowing.
- Keep a close eye on the cupcakes while they’re baking. Overbaking can lead to dry cupcakes. Test for doneness with a toothpick; if it comes out with a few moist crumbs, the cupcakes are ready.
- Apple cider cupcakes taste best when served fresh. Store any leftovers in an airtight container at room temperature for up to two days.
Apple Cider Cupcakes FAQs:
Absolutely! You can use store-bought apple cider to make the cupcakes. Look for 100% pure apple cider without added sugar or preservatives for the best flavor.
While apple juice can be used as a substitute for apple cider, keep in mind that it may result in a slightly different flavor profile. Apple juice is generally sweeter and milder than apple cider. If using apple juice, consider reducing the amount of sugar in the cupcake batter to balance the sweetness.
Yes, you can make the cupcakes ahead of time. Bake the cupcakes as directed in the recipe, and once cooled, store them in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the unfrosted cupcakes for up to 1 month. Thaw the frozen cupcakes at room temperature before frosting and serving.
Absolutely! Adding finely chopped or grated apples to the cupcake batter can enhance the apple flavor and texture. Fold in the chopped apples gently just before filling the cupcake liners.
Certainly! While cream cheese frosting complements the flavors of the apple cider cupcakes perfectly, you can use other frosting options like vanilla buttercream frosting or cinnamon cream cheese frosting for a delightful twist.
Yes, you can make mini apple cider cupcakes by adjusting the baking time. Reduce the baking time to about 10-15 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Apple Cider Cupcakes
Ingredients
- For the cupcakes -
- ½ c unsalted butter, softened
- 1 c white sugar
- 2 eggs
- 1 cup of apple cider
- 2 t baking powder
- 1 teaspoon ground cinnamon
- 1 t salt
- 1 t vanilla extract
- 2 c all purpose flour
- For the frosting -
- 1 c unsalted butter, softened
- ½ c brown sugar
- 3 c powdered sugar
- 1 t cinnamon
- 2 T milk
- 1 t vanilla
- Sliced apple pieces to decorate
- Cinnamon to sprinkle
Instructions
Preheat the oven to 350 degrees.
Line muffin tin with paper liners and set aside.
For the cupcakes - In the bowl of a stand mixer, combine the softened butter, sugar, cinnamon, salt and baking powder. Cream until smooth.
Add in the apple cider and eggs and mix well.
Combine with the flour and mix on medium speed for two minutes.
Using an ice cream scoop, fill each cupcake liner until about ⅔ full.
Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean.
Set aside homemade apple cider cupcakes and allow to cool on a cooling rack completely before decorating.
For the frosting - In the bowl of a stand mixer, combine the softened butter, brown sugar, cinnamon and salt. Cream until smooth.
Add in the powdered sugar and mix well.
Add in 2 tablespoons of milk and the vanilla. Mix on low speed for 30 seconds and then medium speed for about a minute.
Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add another tablespoon of milk, only if needed. Mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cupcake.
Decorate with a slice of apple if desired and sprinkle of cinnamon. Enjoy!
Notes
- For the best flavor, use real apple cider in the cupcake batter. The natural sweetness and tanginess of the cider will infuse the cupcakes with authentic taste of fresh apples.
- Ensure that the eggs, butter, and apple cider are at room temperature before mixing the batter. Room temperature ingredients blend more smoothly, resulting in a uniform texture.
- Adjust the amount of spices, such as cinnamon, nutmeg, and cloves, based on your taste preferences. Start with the recommended measurements and adjust to suit your desired level of spiciness.
- Mix the cupcake batter just until the ingredients are combined. Overmixing can result in dense cupcakes instead of light and fluffy ones.
- Fill the cupcake liners about two-thirds full to allow room for rising without overflowing.
- Keep a close eye on the cupcakes while they're baking. Overbaking can lead to dry cupcakes. Test for doneness with a toothpick; if it comes out with a few moist crumbs, the cupcakes are ready.
- Apple cider cupcakes taste best when served fresh. Store any leftovers in an airtight container at room temperature for up to two days.