Fall Flavors in Every Bite – Perfect for Autumn Baking
These Apple Cider Cupcakes are soft, spiced, and infused with warm fall flavors like cinnamon, nutmeg, and clove. Topped with a rich, creamy Brown Sugar Cinnamon Buttercream , they’re the perfect way to welcome autumn into your kitchen.
A cozy, moist cupcake that’s ideal for holiday baking, school treats, or weekend indulgence!
Why You’ll Love This Recipe:
- 🍂 Fall Perfection: Brings all the cozy spices of apple pie into cupcake form.
- 🍏 Apple Cider Magic: Adds moisture and natural sweetness without overpowering the cake.
- 🧈 Brown Sugar Buttercream Twist: A richer, deeper alternative to traditional frosting.
- ⏱️ Quick & Easy: Mix, fill, bake, frost—ready in under an hour!
- ❄️ Make-Ahead Friendly: Keeps well refrigerated or frozen for future cravings.
Ingredients (Makes 12 cupcakes):
For the Apple Cider Cupcakes:
- 1¾ cups all-purpose flour (about 210g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter , softened (room temperature)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar (adds depth and moisture)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup apple cider (not apple juice – use unfiltered for best flavor)
- ¼ cup buttermilk (or milk + 1 tsp vinegar, mixed and rested for 5 minutes)
For the Brown Sugar Cinnamon Buttercream:
- 1 cup (2 sticks) unsalted butter , softened (room temp works best)
- ¼ cup packed brown sugar (for caramel-like richness)
- 2 tsp ground cinnamon (adjust to taste)
- 3–4 cups powdered sugar (depending on desired thickness)
- 3–4 tbsp heavy cream or milk (to adjust consistency)
- 1 tsp vanilla extract
- Pinch of salt (optional – balances sweetness)
Optional Garnish:
- Cinnamon-sugar sprinkle
- Drizzle of caramel sauce
- Chopped toasted pecans or walnuts
- Thin slice of candied apple for topping
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C) .
Line a 12-cup muffin tin with cupcake liners .
Set aside while mixing batter.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon, nutmeg, and cloves
This ensures even distribution of leavening agents and spices.
Step 3: Beat Butter & Sugars
In a large mixing bowl, beat:
- Butter
- Granulated sugar
- Brown sugar
until light and fluffy—about 2–3 minutes with a mixer.
Add eggs one at a time, beating well after each.
Stir in vanilla extract .
Step 4: Add Dry & Wet Ingredients
Gradually mix in dry ingredients in three parts, alternating with:
- Apple cider
- Buttermilk or acidified milk
Start and end with dry ingredients to prevent curdling.
Mix just until combined—don’t overmix!
Step 5: Fill & Bake the Cupcakes
Divide the batter evenly among the lined muffin cups—fill about ⅔ full .
Bake at 350°F (175°C) for 18–20 minutes , or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes , then transfer to a wire rack to finish cooling.
Step 6: Make the Brown Sugar Buttercream
Beat until smooth:
- Softened butter
- Brown sugar
Add:
- Cinnamon
- Vanilla extract
and mix well.
Gradually add powdered sugar , one cup at a time, alternating with cream or milk .
Finish with a pinch of salt if needed for balance.
Whip for 2–3 minutes until light and fluffy.
Step 7: Frost & Garnish
Once cupcakes are completely cool, top generously with brown sugar cinnamon buttercream .
Use a piping bag for bakery-style swirls or simply spread with a knife.
Sprinkle with extra cinnamon sugar or drizzle with caramel for extra flair.
Tips for Success:
- 🍎 Use Room-Temp Eggs & Butter: Ensures smoother batter and frosting.
- 🍐 Spice It Up: Add allspice or ginger for more warmth.
- 🥣 Avoid Overmixing: Keeps cupcakes tender and prevents toughness.
- 🧁 Frosting Tip: Chill cupcakes before frosting for cleaner application.
- ❄️ Freezer-Friendly: Cool unfrosted cupcakes and freeze—frost when thawed.
Serving Suggestions:
- Perfect at fall festivals, school events, or family gatherings.
- Great with coffee, tea, or a glass of cold almond milk.
- Ideal as part of a dessert tray or lunch box surprise.
Nutritional Information (per cupcake, makes 12 – approximate):
(With regular buttercream – per frosted cupcake)
- Calories: ~280 kcal
- Protein: ~3g
- Carbohydrates: ~35g
- Fat: ~15g
- Fiber: ~0.5g
- Sugar: ~20g
These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream prove that fall baking doesn’t have to be complicated to be incredible. With their soft spice notes, moist crumb, and dreamy cinnamon frosting—they’re a must-bake this season.
