Cozy Apple Cider Cupcakes
These cozy apple cider cupcakes capture the essence of fall with warm spices and a subtle tang of apple cider, delivering a moist, tender texture and a light cream cheese frosting perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 2 large eggs, room temperature
- ¾ cup (180ml) apple cider, fresh and unsweetened
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk, whole or 2% (almond milk for dairy-free option)
- For the Frosting:
- 4 oz (115g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon (15ml) apple cider
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract until smooth.
- Add the flour mixture in three parts, alternating with apple cider and milk, starting and ending with the flour mixture. Mix on low speed just until combined.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in vanilla extract and apple cider. Chill for 15 minutes if too soft.
- Frost cooled cupcakes using a piping bag or knife. Optionally, sprinkle with cinnamon.
Notes
Use room temperature eggs and butter for best creaming results. Avoid overmixing after adding flour to keep cupcakes tender. Rotate pan halfway through baking if oven has hot spots. Cool cupcakes completely before frosting to prevent melting. Use an oven thermometer for accurate temperature. For gluten-free, substitute flour with gluten-free blend and add extra baking powder. For dairy-free, use coconut oil, almond milk, and dairy-free cream cheese alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 3
Keywords: apple cider cupcakes, fall baking, cozy cupcakes, cinnamon cupcakes, cream cheese frosting, autumn dessert, easy cupcakes