Name: Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup apple cider; 1/4 cup buttermilk (or milk with 1 tsp lemon juice/vinegar); For the Brown Sugar Cinnamon Buttercream:; 1 cup unsalted butter, softened; 1/4 cup packed brown sugar; 2 tsp ground cinnamon; 3-4 cups powdered sugar; 3-4 tbsp heavy cream (or milk); 1 tsp vanilla extract; Pinch of salt

These apple cider cupcakes capture the essence of fall in every bite. Infused with warm spices and apple cider, then topped with a decadent brown sugar cinnamon buttercream, these cupcakes are the perfect autumn treat for any occasion.

Why You’ll Love This Recipe

These cupcakes combine the comforting flavors of apple cider with warm baking spices for a truly seasonal treat. The brown sugar cinnamon buttercream adds a rich, caramel-like sweetness that perfectly complements the moist, spiced cake beneath. They’re impressive enough for special gatherings yet simple enough for weekend baking. The aromatic spices will fill your home with the cozy scent of fall while baking, making this recipe as enjoyable to prepare as it is to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cupcakes, providing structure while maintaining a tender crumb. For a lighter texture, make sure to measure by spooning the flour into your measuring cup rather than scooping directly from the bag.
Baking powder and baking soda work together to give these cupcakes their perfect rise. The combination helps neutralize acids while creating a light, fluffy texture.
Salt enhances all the flavors in the cupcakes and balances the sweetness. Don’t skip this crucial ingredient, even in sweet baked goods.
Ground cinnamon, nutmeg, and cloves create the signature warm, spiced flavor profile that makes these cupcakes taste like autumn. Feel free to adjust the spice levels to your preference, or substitute pumpkin pie spice if you have it on hand.
Unsalted butter adds richness and helps create a tender crumb in the cupcakes. For the buttercream, it forms the base that carries all those delicious brown sugar and cinnamon flavors.
Granulated sugar sweetens the cupcakes while helping to create a light, airy texture when creamed with butter.
Brown sugar brings a deeper, molasses-like sweetness and moisture to both the cupcakes and frosting. Its caramel notes complement the apple cider perfectly.
Eggs provide structure, moisture, and help bind the ingredients together. Make sure they’re at room temperature for the best incorporation.
Vanilla extract adds depth and enhances all the other flavors in both the cupcakes and frosting.
Apple cider is the star ingredient, infusing these cupcakes with authentic apple flavor. Use fresh, high-quality cider for the best results. This is not the same as apple juice—cider has a richer, more complex flavor.
Buttermilk adds tenderness and a slight tanginess that balances the sweetness. If you don’t have buttermilk, the substitute of milk with lemon juice or vinegar works perfectly.
Powdered sugar creates a smooth, sweet frosting that pipes beautifully. Sift it first to avoid lumps in your buttercream.
Heavy cream gives the buttercream a silky, spreadable consistency. You can adjust the amount to achieve your desired thickness.

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in eggs one at a time, then mix in vanilla extract.
Alternately mix in apple cider and buttermilk with dry ingredients, beginning and ending with dry. Mix until just combined.
Divide batter evenly into liners, filling about 2/3 full.
Bake 18-20 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
For buttercream, beat butter and brown sugar until smooth and creamy. Add cinnamon and vanilla.
Gradually add powdered sugar, alternating with heavy cream, until desired consistency. Add pinch of salt if needed.
Once cupcakes are cool, pipe or spread buttercream on top. Optionally sprinkle with cinnamon sugar or drizzle caramel.

Servings and Timing

This recipe yields 12 delicious cupcakes. The preparation takes approximately 20 minutes, with 20 minutes of baking time, for a total time of 40 minutes. Each cupcake contains approximately 280 calories, making them a reasonably indulgent treat.

Variations

Caramel Apple Cupcakes: Add a caramel filling to the center of each cupcake by cutting a small hole in the top after baking and filling with caramel sauce before frosting.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
Vegan Adaptation: Replace butter with vegan butter, eggs with flax eggs, and use plant-based milk with apple cider vinegar instead of buttermilk.
Apple Chunks: Fold in 1/2 cup of finely diced apples into the batter for added texture and apple flavor.
Maple Frosting: Replace some of the powdered sugar with maple sugar or add 1-2 tablespoons of maple syrup to the buttercream for a maple-cinnamon flavor.
Mini Cupcakes: Make mini versions by baking in mini muffin tins for 10-12 minutes instead.

Storage/Reheating

Counter Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate frosted cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and store in a freezer bag. The buttercream can also be frozen separately in an airtight container.
Thawing: Thaw frozen cupcakes at room temperature for about 2 hours before frosting and serving.
Make Ahead: You can prepare the cupcakes and buttercream separately up to 2 days in advance. Store the cupcakes at room temperature in an airtight container and the buttercream in the refrigerator. When ready to serve, bring the buttercream to room temperature, rewhip if needed, and then frost the cupcakes.

FAQs

Can I use apple juice instead of apple cider?

While you can substitute apple juice, it will result in a milder apple flavor. For the best results, use apple cider which has a richer, more concentrated flavor. If using juice, consider reducing it by half first to intensify the flavor.

Why did my buttercream separate or look grainy?

This usually happens when the butter is too cold or the brown sugar hasn’t fully dissolved. Make sure your butter is at room temperature and beat the butter with the brown sugar thoroughly until smooth before adding other ingredients.

How can I make these cupcakes more intensely apple-flavored?

For a stronger apple flavor, reduce 1 cup of apple cider down to 1/2 cup by simmering it on the stove before using in the recipe. This concentrates the flavor without adding more liquid to the batter.

Can I make these cupcakes ahead of time for a party?

Absolutely! You can bake the cupcakes 1-2 days in advance and store them in an airtight container at room temperature. The buttercream can be made a day ahead and refrigerated. Bring to room temperature and rewhip before frosting the cupcakes.

What’s the best way to pipe the buttercream?

Use a large star tip (like Wilton 1M or 2D) for a classic swirl. Make sure the buttercream is at room temperature but not too soft. If it’s too soft, refrigerate for 15-20 minutes before piping.

My cupcakes sank in the middle. What went wrong?

Sinking cupcakes are usually caused by underbaking, opening the oven door too early, or overmixing the batter. Make sure to mix just until ingredients are combined and avoid opening the oven during the first 15 minutes of baking.

Can I add fresh apples to the cupcake batter?

Yes, you can fold in about 1/2 cup of finely diced apples. Toss them in a teaspoon of flour first to prevent them from sinking to the bottom during baking.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake – if it comes out clean or with a few crumbs (but no wet batter), they’re done. The tops should spring back when lightly touched.

My buttercream is too sweet. How can I adjust it?

Add a pinch more salt or a squeeze of lemon juice to balance the sweetness. You can also use less powdered sugar and add a tablespoon of cornstarch to maintain the texture.

Can I use this recipe to make a cake instead of cupcakes?

Yes! This recipe will make one 8-inch or 9-inch round cake. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Double the recipe for a two-layer cake.

Conclusion

These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream capture the essence of fall baking. The combination of warm spices, apple cider, and rich brown sugar creates a perfectly balanced treat that’s sure to impress family and friends. Whether you’re hosting a fall gathering, looking for a special dessert for Thanksgiving, or simply craving something sweet on a crisp autumn day, these cupcakes deliver cozy comfort in every bite. The moist, flavorful cake paired with the decadent buttercream makes them a standout seasonal dessert that you’ll want to make year after year.

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream