Moist and flavorful fall apple cider spice cupcakes topped with cinnamon cream cheese frosting. Fall in a cupcake! There is apple cider IN the cupcakes! Perfect if you have any left over from the cider mill. (That’s what I did!) Learn how to make this fall treat below!
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How To Make Apple Cider Cupcakes:
Step 1: In a small bowl whisk together flour, soda, salt, and cinnamon; set aside.
Step 2: In a large bowl whisk together the brown sugar, granulated sugar, oil, and vanilla. Whisk eggs in one at a time until incorporated. Add in half of the flour and half of the cider and mix. Add the remaining flour and the rest of the cider and whisk until completely combined
Step 3: Pour batter into each muffin tin about ⅔ full. Bake for 20 minutes or until a toothpick comes out clean with a few crumbs. Let cool on a wire rack.
Step 4: Make the frosting: Whip butter and cream cheese until light and fluffy, add powdered sugar, cinnamon, vanilla, and cider. Whip on high until light and fluffy. Frost as desired & enjoy!
How To Make Apple Chips:
Super easy (but time consuming) garnish for each cupcake is to top with a homemade apple chip! Simply core and cut your favorite type of apple (I used red delicious) very thin and place on a baking sheet lined with parchment. Sprinkle with cinnamon and bake at 200F for an hour and flip for another 30 minutes. Let cool and garnish cupcakes as desired.
The best fall cupcakes. The cinnamon apple cider cupcake pairs perfectly with the rich cinnamon cream cheese frosting. You HAVE TO try these!!
Love this recipe? Try my other cupcake recipes below! Happy Baking 🙂
FLUFFERNUTTER CUPCAKES: Banana cupcakes with creamy peanut butter filling and a luscious marshmallow frosting.
COCONUT CREAM CUPCAKES: Vanilla cupcakes filled with a coconut custard filling, topped with coconut cream cheese frosting, and toasted coconut.
LEMON MERINGUE CUPCAKES: Lemon cupcakes filled with a tart homemade lemon curd and topped with a toasted marshmallow meringue.
CHOCOLATE CUPCAKES WITH BAILEYS IRISH CREAM FROSTING: Deliciously moist chocolate cupcakes topped with a Baileys Irish Cream frosting.
Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Apple Cider Cupcakes
- 1½ cups (192g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ⅔ cup (146g) packed light brown sugar
- ⅓ cup (67g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 2 eggs at room temperature
- ¾ cup (177ml) apple cider
Cinnamon Cider Cream Cheese Frosting
- ½ cup (113g) unsalted butter
- 8 oz cream cheese at room temperature
- 3 cups (345g) powdered sugar
- 1 tsp cinnamon
- 1 tbsp apple cider
- 1 tsp vanilla extract
Instructions
- For the cupcakes: Preheat oven to 350°F, line a 12-cup muffin tin with paper liners; set aside.
- In a small bowl whisk together flour, soda, salt, and cinnamon; set aside.
- In a large bowl whisk together the brown sugar, granulated sugar, oil, and vanilla. Whisk eggs in one at a time until incorporated. Add in half of the flour and half of the cider and mix. Add the remaining flour and the rest of the cider and whisk until completely combined.
- Pour batter into each muffin tin about ⅔ full. Bake for 20 minutes or until a toothpick comes out clean with a few crumbs. Let cool on a wire rack.
- For the frosting: Whip butter and cream cheese until light and fluffy, add powdered sugar, cinnamon, vanilla, and cider. Whip on high until light and fluffy. Frost as desired & enjoy!