Yummy Apple Cider Cupcakes for Fall

As the leaves turn golden and a crispness fills the air, there’s nothing quite like the comforting flavors of fall. And what better way to celebrate the season than with a batch of warm, spiced, and utterly delicious Apple Cider Cupcakes? These aren’t just any cupcakes; they’re infused with the essence of autumn, boasting a moist, tender crumb and a delightful apple cider buttercream frosting. Forget pumpkin spice for a moment – apple cider is *the* flavor of the year, and these cupcakes prove it. Get ready to fill your kitchen with the irresistible aroma of cinnamon, nutmeg, and sweet apples!

Why You’ll Love This Recipe

These Apple Cider Cupcakes are a fall baking dream come true! Here’s why you’ll be making them again and again:

• Intense Apple Cider Flavor: We use both apple cider in the batter *and* reduce it further to concentrate the flavor for an even more pronounced apple taste.
• Super Moist Texture: The combination of oil, buttermilk, and apple cider ensures these cupcakes stay incredibly moist for days.
• Easy to Make: While they taste gourmet, these cupcakes are surprisingly straightforward to make, perfect for bakers of all skill levels.
• Gorgeous Fall Aesthetic: The warm colors and spiced flavors evoke all the cozy feelings of autumn.
• Perfect for Sharing: These cupcakes are always a hit at potlucks, parties, or simply as a sweet treat to enjoy with loved ones.

Ingredients & Equipment

Ingredients:

• For the Cupcakes:
• 1 ½ cups (192g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (177ml) apple cider, reduced to ½ cup (see instructions)
• ¼ cup (60ml) buttermilk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• For the Apple Cider Buttercream:
• 1 cup (226g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar
• ¼ cup (60ml) apple cider, reduced to 2 tablespoons (see instructions)
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment:

• Muffin tin
• Cupcake liners
• Mixing bowls (large and medium)
• Electric mixer (handheld or stand mixer)
• Saucepan
• Measuring cups and spoons
• Wire rack

Step-by-Step Instructions

Making the Cupcakes:

1. Reduce the Apple Cider: In a small saucepan, bring ¾ cup apple cider to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes, or until reduced to ½ cup. Repeat with ¼ cup cider to reduce to 2 tablespoons for the frosting. Let cool completely.
2. Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
3. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
5. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
6. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the reduced apple cider and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Spice it Up: Stir in cinnamon, nutmeg, and cloves.
8. Fill & Bake: Fill cupcake liners about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let cupcakes cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Making the Apple Cider Buttercream:

1. Cream Butter: In a large bowl, beat softened butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition.
3. Add Cider & Vanilla: Stir in reduced apple cider, vanilla extract, and salt.
4. Adjust Consistency: If the frosting is too thick, add a teaspoon of milk or apple cider at a time until desired consistency is reached. If it’s too thin, add more powdered sugar.

Assembling the Cupcakes:

1. Once the cupcakes are completely cool, frost with the apple cider buttercream.
2. Optional: Garnish with a sprinkle of cinnamon or a small apple slice.

Pro Tips

• Don’t Overmix: Overmixing the batter will result in tough cupcakes. Mix until just combined.
• Room Temperature Ingredients: Using room temperature ingredients helps them emulsify properly, resulting in a smoother batter and more tender cupcakes.
• Reduce the Cider Properly: Reducing the apple cider concentrates the flavor, making a huge difference in the final result. Don’t skip this step!
• Taste as You Go: Adjust the amount of powdered sugar in the buttercream to your liking.
• Chill for Easier Frosting: If your buttercream is too soft, chill it for 15-20 minutes before frosting the cupcakes.

Storing Leftovers

Leftover Apple Cider Cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, store them in the refrigerator for up to 5 days. Let them come to room temperature before enjoying for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag.

Yummy Apple Cider Cupcakes for Fall

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• Author: Amelia
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x

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Description

These Apple Cider Cupcakes with Spiced Buttercream Frosting are soft, warmly spiced, and made with wholesome whole grain oat flour. A cozy, gluten-free treat perfect for fall!

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Ingredients

Scale 1x2x3x

Apple Cider Cupcakes:

1 1/3 cup oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

Pinch of cloves

1/2 cup butter, melted (or coconut oil/dairy-free alternative)

1/2 cup brown sugar

1/3 cup applesauce (sweetened or unsweetened)

1/2 cup apple cider

1 tsp vanilla

2 eggs

Spiced Buttercream Frosting:

1/2 cup butter, softened

1–2 tbsp water, milk, or apple cider

1 tsp vanilla

1/2 tsp cinnamon

Pinch of nutmeg

2 cups powdered sugar

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Instructions

1. In a small mixing bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir to combine.

2. In a large mixing bowl, cream butter and brown sugar with a mixer. Add applesauce, apple cider, and vanilla; mix until combined.

3. Add eggs to the wet mixture and beat for one minute.

4. Add dry ingredients to wet ingredients and stir until a smooth batter forms.

5. Preheat oven to 350°F. Line a cupcake pan with liners and spray with non-stick spray.

6. Once oven is heated, fill liners 3/4 full with batter. Bake for 18–22 minutes, until springy to touch and a toothpick inserted comes out clean.

7. Let cupcakes cool completely before frosting.

8.

9. To make the frosting, combine softened butter, 1 tbsp apple cider, vanilla, cinnamon, and nutmeg in a large mixing bowl. Blend well with a hand mixer.

10. Add 1 cup of powdered sugar and mix until smooth. Add the second cup of powdered sugar and mix again until fluffy. Add more cider if frosting is too thick.

11. Frost cooled cupcakes and optionally top with cinnamon sugar or sprinkles. Enjoy!

Notes

Store cupcakes in an airtight container on the counter for 1–2 days, or in the fridge for up to a week.

These cupcakes are gluten-free when using certified gluten-free oat flour or gluten-free all-purpose flour. The butter can be substituted with coconut oil or a dairy-free alternative for a dairy-free version.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 277