Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting
Moist and flavorful fall apple cider spice cupcakes topped with cinnamon cream cheese frosting. Fall in a cupcake!
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!