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Cinnamon Apple Cider Cupcakes

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These cozy cinnamon apple cider cupcakes feature a tender crumb, bold apple flavor, and warm cinnamon spice—perfect for fall bake sales, parties, or a comforting treat at home. Easy to make and crowd-pleasing, they’re topped with a luscious cinnamon-apple buttercream.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2/3 cup reduced apple cider (see instructions)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • For the Cinnamon-Apple Buttercream:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 3 tablespoons reduced apple cider
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 2 tablespoons cream cheese, softened
  • For Garnish (optional):
  • Apple slices or dried apple chips
  • Extra sprinkle of cinnamon sugar
  • Caramel drizzle

Instructions

  1. Pour 2 cups apple cider into a small saucepan. Simmer over medium heat for 15-20 minutes until reduced to about 2/3 cup and syrupy. Let cool slightly.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  4. In a large bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy (2-3 minutes).
  5. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  6. Mix in reduced apple cider and applesauce until smooth.
  7. Add dry ingredients to wet mixture in two batches, mixing gently after each addition. Stop when no dry flour remains.
  8. Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
  9. Transfer cupcakes to a wire rack and cool completely (at least 30 minutes).
  10. For buttercream: Beat butter until creamy. Gradually add powdered sugar, reduced apple cider, cinnamon, and salt. Beat until fluffy. Add cream cheese if desired. Adjust consistency with milk or more powdered sugar as needed.
  11. Frost cooled cupcakes with buttercream. Garnish with apple slices, cinnamon sugar, or caramel drizzle.

Notes

Reduce apple cider slowly for best flavor. Use room temperature ingredients for a light texture. Overmixing can make cupcakes dense. For gluten-free, use a 1:1 baking blend. Cupcakes can be made ahead and frosted the next day. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: cinnamon apple cider cupcakes, fall dessert, bake sale recipe, apple cupcakes, cinnamon cupcakes, autumn baking, easy cupcakes, apple cider buttercream

Find it online: https://jodierecipes.com/cinnamon-apple-cider-cupcakes-easy-fall-recipe-for-bake-sales/