Description
Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are moist, flavorful cupcakes infused with spiced apple cider and topped with a creamy, spiced buttercream frosting. Perfect for fall gatherings and festive occasions.
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
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together 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 the dry ingredients, beginning and ending with the dry. Mix until just combined.
- Divide batter evenly into liners, filling about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter and brown sugar until smooth and creamy. Add cinnamon and vanilla extract.
- Gradually add powdered sugar, alternating with heavy cream, until the desired consistency is achieved. Add a pinch of salt if needed.
- Once cupcakes are cool, pipe or spread the buttercream on top. Optionally sprinkle with cinnamon sugar or drizzle caramel.
Notes
- Make sure all ingredients are at room temperature for a smoother batter and frosting.
- Adjust the consistency of the buttercream by adding more cream or powdered sugar as needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For a richer flavor, try using spiced apple cider.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
