You know that moment when the air turns crisp, and suddenly all you want is something warm, spiced, and downright cozy? That’s when I start craving my apple cider cupcakes—little bites of autumn that taste like a hug in dessert form. Every year, when the leaves start changing, my kids and I make a big batch of these for our annual fall picnic. There’s something magical about the way the reduced apple cider deepens the flavor, while that brown sugar cinnamon buttercream…oh, trust me, it’s the stuff dreams are made of. These cupcakes aren’t just a treat—they’re a tradition in our house, filling the kitchen with the scent of sweet apples and spice. And the best part? They’re as fun to make as they are to eat, especially when little fingers are sneaking tastes of batter (I won’t tell if you don’t!).

Table of Contents
Table of Contents
Why You’ll Love These Apple Cider Cupcakes
These cupcakes aren’t just delicious—they’re downright addictive! Here’s why they’ve become my go-to fall treat:
- Easy-peasy – No fancy techniques here! Just good old-fashioned mixing and baking that even beginner bakers can nail.
- Autumn in every bite – The reduced apple cider packs so much flavor, you’ll swear you’re sipping cider by a bonfire.
- Always a crowd-pleaser – I’ve brought these to every fall gathering for years, and they disappear faster than pumpkin spice lattes!
- So moist – Thanks to that reduced cider and plenty of butter, these stay tender for days (if they last that long).
- That buttercream – The brown sugar-cinnamon frosting is so good, I’ve caught people eating it with a spoon (no judgment).
Apple Cider Cupcakes Ingredients
Gather these simple ingredients – trust me, every single one plays a special role in making these cupcakes shine:
For the cupcakes:
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (the good stuff – I use Saigon)
- 1/4 tsp ground nutmeg (freshly grated if you’re feeling fancy)
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
- 1 cup granulated sugar
- 2 large eggs (room temp works best)
- 1 cup apple cider, reduced to 1/2 cup and cooled (don’t skip reducing!)
- 1 tsp vanilla extract (the real stuff, please)
For that dreamy buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar (dark brown for extra molasses flavor)
- 1 tsp ground cinnamon
- 2 cups powdered sugar
- 2 tbsp heavy cream or whole milk
- 1 tsp vanilla extract
Equipment You’ll Need
You don’t need anything fancy for these cupcakes – just grab these basics from your kitchen:
- 12-cup muffin tin (I swear by my nonstick one)
- Cupcake liners (the pretty fall-themed ones if you’re feeling festive)
- Hand mixer or stand mixer (elbow grease works too, but why?)
- Small saucepan (for reducing that magical apple cider)
- Cooling rack (so your cupcakes don’t get soggy bottoms)
That’s it! Now let’s get baking.
How to Make Apple Cider Cupcakes

Alright, let’s dive into making these little bites of autumn heaven! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way that make all the difference.
Step 1: Reduce the Apple Cider
First things first – that apple cider needs some concentrating! Pour your cider into a small saucepan and simmer it over medium-low heat until it reduces by half (about 1/2 cup remaining). This step is non-negotiable – it transforms ordinary cider into an intensely flavored syrup that makes these cupcakes special. Just trust me on this one!
Step 2: Mix Dry Ingredients
While your cider cools (and it must be cooled!), whisk together:
- Flour
- Baking powder & soda
- Cinnamon & nutmeg
- Salt
I like to sift mine through a fine mesh strainer – it makes the cupcakes extra light and tender.
Step 3: Cream Butter and Sugar
Now for the fun part! Beat your softened butter and granulated sugar together until it’s light, fluffy, and almost white in color – about 3 minutes with a mixer. This creates tiny air pockets that’ll give your cupcakes that perfect rise. Don’t rush this step!
Step 4: Bake and Cool
Fill your lined muffin cups about 2/3 full (I use an ice cream scoop for even portions) and bake at 350°F for 18-20 minutes. They’re done when a toothpick comes out clean. Resist the urge to frost them warm! Let them cool completely on a rack – about an hour – or your buttercream will melt right off.
Step 5: Make Cinnamon Buttercream
For the frosting that dreams are made of: First beat the softened butter and brown sugar until smooth (yes, brown sugar in frosting – it’s genius!). Then add cinnamon, powdered sugar, cream, and vanilla. Whip it until it’s fluffy and spreadable. If it’s too thick, add more cream a teaspoon at a time. Too thin? More powdered sugar. Easy!
Now comes the best part – piling that frosting high on your cooled cupcakes. I like to use a piping bag with a star tip for bakery-worthy swirls, but a butter knife works just fine too!
Print
Irresistible Apple Cider Cupcakes with Dreamy Cinnamon Frosting
Delicious apple cider cupcakes with a rich brown sugar cinnamon buttercream frosting. Perfect for fall gatherings or a cozy treat at home.
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 cup apple cider (reduced for concentrated flavor)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened, for buttercream)
- 1/2 cup brown sugar (for buttercream)
- 1 tsp ground cinnamon (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 2 tbsp heavy cream or milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
Instructions
- Reduce apple cider on the stove to intensify the flavor.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugar until light and fluffy.
- Mix in eggs, vanilla, and cooled, reduced apple cider.
- Gradually add dry ingredients to wet, mixing until just combined.
- Spoon batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.
- For buttercream, beat butter and brown sugar until smooth.
- Add cinnamon, powdered sugar, cream, and vanilla, then whip until fluffy.
- Frost cooled cupcakes generously with the buttercream.
Notes
- Use fresh apple cider for the best flavor.
- Let cupcakes cool completely before frosting.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Tips for Perfect Apple Cider Cupcakes
After making these cupcakes more times than I can count, here are my can’t-live-without secrets:
- Fresh cider is everything – That bottled apple juice won’t cut it. Get the good stuff from a farmstand if you can – it makes all the difference in flavor!
- Mix with a light hand – When combining wet and dry ingredients, stop mixing as soon as you don’t see flour streaks. Overmixing = tough cupcakes, and nobody wants that.
- The toothpick test is your friend – Check a minute early. If it comes out clean, they’re done. Better slightly under than overbaked!
- Go big on the buttercream – These cupcakes can handle (and deserve) a generous swirl of frosting. Don’t be shy – that cinnamon-brown sugar combo is the star!
Apple Cider Cupcakes Variations
Want to mix things up? I love playing with this recipe – here are my favorite twists that always impress:
- Apple chunks – Fold in 1/2 cup finely diced apples (peeled!) for extra texture and bursts of fresh flavor.
- Caramel drizzle – Warm up some caramel sauce and zigzag it over the frosted cupcakes – total showstopper!
- Spice it up – Add a pinch of cardamom or allspice to the batter for deeper warmth.
- Nutty crunch – Top with toasted pecans or walnuts before the frosting sets.
My kids go wild for the caramel version – though fair warning, it gets messy fast!
Storage and Serving
Here’s how to keep your apple cider cupcakes tasting fresh and fabulous – because let’s be honest, they probably won’t last long anyway! Store them in an airtight container at room temperature for up to 3 days (if they make it that long). Whatever you do, don’t refrigerate them – it dries them out faster than you can say “autumn treat.” For the ultimate cozy experience, serve these babies with a steaming mug of hot apple cider. The flavors will have everyone thinking you’re a professional baker – our little secret!
Apple Cider Cupcakes FAQs
I get questions about these cupcakes all the time – here are the answers to the ones I hear most:
Can I use apple juice instead of cider?
Oh honey, I wish! Apple juice just doesn’t have the same depth of flavor as real cider. Cider’s got that perfect balance of tart and sweet that makes these cupcakes special. If you’re in a pinch, reduce the juice by 3/4 instead of half (but really – find that cider!).
Can I freeze these cupcakes?
Absolutely! But here’s my rule – freeze them unfrosted in an airtight container for up to 2 months. The buttercream gets weird in the freezer. When you’re ready, thaw overnight at room temp and frost fresh!
Why did my cupcakes turn out dry?
Two words: overbaking. These babies are done the second a toothpick comes out clean. Even one extra minute in the oven can make them dry. Also, make sure you’re measuring your flour correctly – spoon it into the cup, don’t scoop!
Nutrition Information
Just so you know – all nutrition info here are rough estimates since ingredients vary by brand. These apple cider cupcakes are meant to be enjoyed as a special treat, not a health food! Each one gives you a little boost of happiness with that perfect mix of spices and sweetness. After all, autumn calories don’t count… right?
Share Your Creation!
I’d love to see your apple cider cupcakes! Tag me @FrostyRecipes on Instagram so I can cheer you on – nothing makes me happier than seeing your baking adventures!
For More recipes Follow me on Facebook!