I made Apple Cupcakes With Cinnamon Buttercream that disappear off the platter and suddenly everyone wants to sit at your Thanksgiving table.

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I’m obsessed with these Apple Cider Cupcakes Easy because they taste like autumn in a bite. I love the sticky brown sugar and sharp tang of apple cider folded into batter, and that Apple Cupcakes With Cinnamon Buttercream sets it off.

But it’s the contrast, soft crumb from all purpose flour and punch of apple cider in the frosting, that keeps me sneaking one more. I adore how the buttercream clings, how the cinnamon sneaks up after the first bite.

Real sugar, real butter, no fake nonsense. Bring these to Thanksgiving and watch people lose their minds.

Trust me, seriously.

Ingredients

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All-purpose flour: the cupcake body, gives structure and soft crumb.
Baking powder: lifts the cake, makes it airy and light.
Baking soda: reacts with acids, helps browning and tender crumb.
Salt: balances sweetness, sharpens the apple and spice notes.
Cinnamon: cozy spice, smells like fall and warms every bite.
Nutmeg: subtle warmth, a little goes a long way.
Granulated sugar: sweetens and helps the crumb stay moist.
Brown sugar: adds molasses depth and a slight toffee hit.
Butter (cupcakes): richness and mouthfeel, makes it taste homemade.
Eggs: bind everything together and add protein for structure.
Vanilla extract: rounds flavors, brings out the apple tones.
Apple cider (cupcakes): tart-sweet liquid, soaks into batter with flavor.
Sour cream or Greek yogurt: adds tang and keeps cupcakes tender.
Optional apple mix-ins: little bites of freshness and pleasant texture.
Butter (buttercream): creamy base, makes frosting smooth and rich.
Powdered sugar: gives sweetness and structure to the frosting.
Apple cider (buttercream): thin swipe of cider brightens the frosting.
Vanilla (buttercream): simple lift, makes frosting taste homey.
Pinch of salt (buttercream): cuts sweetness, keeps it from tasting flat.
Heavy cream or milk: loosens frosting, makes it pipeable and silky.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup (150 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

1/2 cup (115 g) unsalted butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup apple cider

1/2 cup sour cream or plain Greek yogurt

Optional 1 small apple, peeled and finely diced for mix ins

For the buttercream: 1/2 cup (115 g) unsalted butter, softened

For the buttercream: 3 to 4 cups (360 to 480 g) powdered sugar, sifted

For the buttercream: 2 to 3 tablespoons apple cider

For the buttercream: 1 teaspoon vanilla extract

For the buttercream: pinch of salt

For the buttercream: 1 to 2 tablespoons heavy cream or milk, if needed

How to Make this

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1. Preheat oven to 350 F 177 C and line a 12 cup muffin tin with liners or grease the cups lightly.

2. Whisk together 1 1 2 cups all purpose flour, 1 teaspoon baking powder, 1 2 teaspoon baking soda, 1 2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 4 teaspoon ground nutmeg in a bowl and set aside.

3. In a large bowl beat 1 2 cup unsalted butter softened with 3 4 cup granulated sugar and 1 4 cup packed light brown sugar until creamy and a bit fluffy, about 2 minutes.

4. Add 2 large room temperature eggs one at a time, beating after each until combined, then stir in 1 teaspoon vanilla extract.

5. In a measuring cup combine 1 2 cup apple cider and 1 2 cup sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three parts alternating with the cider mixture beginning and ending with the dry mix, mixing just until combined after each addition. Do not overmix.

6. If using, fold in 1 small apple peeled and finely diced gently so you dont crush the pieces.

7. Divide batter among the 12 liners filling each about 3 4 full. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cool in pan 5 minutes then transfer to a wire rack to cool completely.

8. For the apple cider buttercream beat 1 2 cup unsalted butter softened until smooth, then add 3 cups sifted powdered sugar to start and beat on low to combine. Add 2 tablespoons apple cider, 1 teaspoon vanilla extract, and a pinch of salt and increase speed to medium until creamy. If it seems too thin add more powdered sugar up to 4 cups; if too stiff add 1 to 2 tablespoons heavy cream or milk.

9. Taste and adjust for sweetness and cider flavor by adding a little more powdered sugar or 1 more tablespoon apple cider if you want a stronger apple note. Beat until pipeable and smooth.

10. Pipe or spread buttercream onto cooled cupcakes, garnish with a tiny sprinkle of cinnamon or a small apple dice if you like, and serve. Store in an airtight container at room temperature for a day or in the fridge up to 3 days; bring to room temperature before serving.

Equipment Needed

1. Oven (set to 350 F / 177 C)
2. 12-cup muffin tin plus paper liners or nonstick spray for greasing
3. Mixing bowls, at least one large and one medium
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta)
5. Measuring cups and spoons (dry and liquid)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Cooling rack for cupcakes to cool completely
8. Piping bag with a round or star tip, or an offset spatula if you wanna spread the frosting
9. Paring knife and cutting board (for peeling and dicing the apple)

FAQ

Q: Can I make these cupcakes ahead of time and how should I store them?

A: Yes. Bake and cool completely, then store unfrosted cupcakes in an airtight container at room temp for up to 2 days. For longer keep, refrigerate up to 4 days. Frost right before serving for best texture. If chilled, bring to room temp about 30 minutes before eating.

Q: My batter looks a little thick or thin, what should I do?

A: Batter should be pourable but not soupy. If too thick, add 1 tablespoon more apple cider or sour cream until it flows easily. If too thin, add 1 tablespoon flour at a time until it thickens. Don’t overmix after adding flour.

Q: Can I use store bought apple juice instead of apple cider?

A: Yes, you can use apple juice, but cider has more apple flavor and a bit more natural tang. If your juice is very sweet, reduce granulated sugar by 1 or 2 tablespoons to keep balance.

Q: How do I get the buttercream to taste like apple cider without getting runny?

A: Use concentrated cider reduction. Simmer 1/4 cup cider until reduced to about 1 tablespoon, cool, then add 2 to 3 teaspoons to the buttercream. Add powdered sugar gradually and only add extra liquid if needed for spreading. Chill briefly if it gets too soft.

Q: Can I freeze the cupcakes or the frosting?

A: Yes. Freeze unfrosted, fully cooled cupcakes in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and frost the next day. Buttercream can be frozen in a sealed container for up to 3 months; thaw in the fridge and rewhip to restore texture.

Q: Any tips for adding the diced apple so it doesn’t make the cupcakes soggy?

A: Toss the diced apple in a teaspoon of flour before folding into batter, that helps suspend them and prevents sinking. Use small dice and pat apples dry if they seem watery. You can also lightly sauté the apples with a pinch of cinnamon for a minute to soften and remove excess moisture.

Apple Cider Cupcakes Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb (use 1 cup plus 2 tbsp cake flour for every cup AP), or use whole wheat pastry flour for a nuttier, slightly denser cupcake, same measure but expect a bit more chew.
Unsalted butter (in batter): you can use melted coconut oil or neutral vegetable oil instead, use 3/4 the volume of butter if substituting by weight, or use equal volume if recipe measured cups; coconut will add a faint coconut note, oil gives a moister cupcake.
Sour cream or plain Greek yogurt: buttermilk works great too, use slightly less because it is thinner, or use full fat plain yogurt if you want thicker batter; both keep the cupcakes tender and tangy.
Apple cider (in batter and buttercream): regular apple juice plus a pinch of cinnamon works in a pinch, or reduce fresh apple juice to a syrup by simmering for a more concentrated flavor; for the buttercream you can also use 2 tsp apple butter for a richer apple hit but reduce other liquids slightly.

Pro Tips

1) Let everything come to room temp. Cold eggs or butter make the batter lumpy and mess with rise, so take them out 30 to 60 minutes ahead. If you forget, put the eggs in warm (not hot) water for 5 minutes, or cut the butter into small pieces so it softens faster.

2) Control apple moisture. If you use fresh apple bits, squeeze them lightly in a paper towel or toss them in a tablespoon of flour before folding in so they dont sink or make the cupcakes soggy. For a stronger cider flavor, simmer the 1/2 cup cider down to 2 to 3 tablespoons and cool it before adding, it concentrates the flavor without watering things down.

3) Don’t overmix. Add the dry and wet in alternating batches and stir only until you cant see streaks of flour. Overmixing makes cupcakes tough, especially with yogurt or sour cream in the batter. Fold in the apples gently so you dont mash them.

4) Get the buttercream right. Start with less cider and powdered sugar than you think, then taste and adjust. If the frosting gets too soft chill it 10 to 15 minutes and then re-whip, if too stiff add one teaspoon of cream at a time. Pipe on fully cooled cupcakes or the frosting will slide right off.

Apple Cider Cupcakes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Apple Cupcakes With Cinnamon Buttercream that disappear off the platter and suddenly everyone wants to sit at your Thanksgiving table.

Servings

servings

Calories

438

kcal

Equipment: 1. Oven (set to 350 F / 177 C)
2. 12-cup muffin tin plus paper liners or nonstick spray for greasing
3. Mixing bowls, at least one large and one medium
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta)
5. Measuring cups and spoons (dry and liquid)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Cooling rack for cupcakes to cool completely
8. Piping bag with a round or star tip, or an offset spatula if you wanna spread the frosting
9. Paring knife and cutting board (for peeling and dicing the apple)

Ingredients

1 1/2 cups (190 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (150 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
1/2 cup sour cream or plain Greek yogurt
Optional 1 small apple, peeled and finely diced for mix ins
For the buttercream: 1/2 cup (115 g) unsalted butter, softened
For the buttercream: 3 to 4 cups (360 to 480 g) powdered sugar, sifted
For the buttercream: 2 to 3 tablespoons apple cider
For the buttercream: 1 teaspoon vanilla extract
For the buttercream: pinch of salt
For the buttercream: 1 to 2 tablespoons heavy cream or milk, if needed

Directions

Preheat oven to 350 F 177 C and line a 12 cup muffin tin with liners or grease the cups lightly.
Whisk together 1 1 2 cups all purpose flour, 1 teaspoon baking powder, 1 2 teaspoon baking soda, 1 2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 4 teaspoon ground nutmeg in a bowl and set aside.
In a large bowl beat 1 2 cup unsalted butter softened with 3 4 cup granulated sugar and 1 4 cup packed light brown sugar until creamy and a bit fluffy, about 2 minutes.
Add 2 large room temperature eggs one at a time, beating after each until combined, then stir in 1 teaspoon vanilla extract.
In a measuring cup combine 1 2 cup apple cider and 1 2 cup sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three parts alternating with the cider mixture beginning and ending with the dry mix, mixing just until combined after each addition. Do not overmix.
If using, fold in 1 small apple peeled and finely diced gently so you dont crush the pieces.
Divide batter among the 12 liners filling each about 3 4 full. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cool in pan 5 minutes then transfer to a wire rack to cool completely.
For the apple cider buttercream beat 1 2 cup unsalted butter softened until smooth, then add 3 cups sifted powdered sugar to start and beat on low to combine. Add 2 tablespoons apple cider, 1 teaspoon vanilla extract, and a pinch of salt and increase speed to medium until creamy. If it seems too thin add more powdered sugar up to 4 cups; if too stiff add 1 to 2 tablespoons heavy cream or milk.
Taste and adjust for sweetness and cider flavor by adding a little more powdered sugar or 1 more tablespoon apple cider if you want a stronger apple note. Beat until pipeable and smooth.
Pipe or spread buttercream onto cooled cupcakes, garnish with a tiny sprinkle of cinnamon or a small apple dice if you like, and serve. Store in an airtight container at room temperature for a day or in the fridge up to 3 days; bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.