Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe
Introduction
These Apple Cider Cupcakes with Spiced Buttercream Frosting are perfect for cozy autumn days. Bursting with warm spices and a hint of apple cider, they make a delightful treat for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider
- 1/4 cup buttermilk
Ingredients for the Spiced Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup apple cider (reduce to 2 tablespoons for more flavor intensity)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Step 3: In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the apple cider and buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Step 5: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 6: To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, mixing well between additions. Add the apple cider, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt. Beat until light and fluffy.
- Step 7: Once the cupcakes are completely cooled, pipe or spread the spiced buttercream frosting generously over each one.
- Step 8: Garnish with a sprinkle of cinnamon or a cinnamon stick if desired. Serve and enjoy your cozy, fall-flavored cupcakes!
Tips & Variations
- Use fresh apple cider for the best flavor, and reduce the apple cider in the frosting to 2 tablespoons if you prefer a stronger spice taste.
- For a dairy-free option, substitute the butter and buttermilk with plant-based alternatives.
- Add chopped nuts like walnuts or pecans to the batter for extra texture.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring them to room temperature before serving and refresh the frosting with a light stir if needed. Cupcakes can also be frozen without frosting for up to 3 months; thaw completely before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes without apple cider?
You can substitute apple cider with unsweetened apple juice or a combination of milk and a teaspoon of apple cider vinegar for a similar tangy flavor.
How do I prevent my cupcakes from drying out?
Be careful not to overbake the cupcakes and store them properly in an airtight container. Adding the frosting also helps keep them moist.
Print
Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Apple Cider Cupcakes with Spiced Buttercream Frosting are a delightful fall treat, blending warm spices and sweet apple cider into moist cupcakes topped with a creamy, spiced frosting. Perfect for cozy gatherings or seasonal celebrations.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider
- 1/4 cup buttermilk
For the Spiced Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup apple cider (reduce to 2 tablespoons for more flavor intensity)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside for later use.
- Make the Cupcake Batter: In a large bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Wet and Dry Ingredients: Gradually add the prepared dry ingredients to the creamed butter mixture, alternating with the apple cider and buttermilk. Start and end with the dry ingredients. Mix the batter until just combined, taking care not to overmix to maintain a tender crumb.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Spiced Buttercream Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating well after each addition to create a fluffy texture. Add the apple cider (reduced to 2 tablespoons to intensify flavor if desired), vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt. Beat the frosting until it is light and fluffy.
- Frost the Cupcakes: Once the cupcakes have fully cooled, use a piping bag or a spatula to spread the spiced buttercream frosting generously over the top of each cupcake.
- Serve: Optionally garnish the frosted cupcakes with a sprinkle of cinnamon or a small cinnamon stick for decoration. Serve and enjoy these cozy, spiced autumn treats!
Notes
- For a stronger apple cider flavor in the frosting, reduce the apple cider from 1/4 cup to 2 tablespoons as suggested.
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
- Optional garnishes include a light dusting of cinnamon or a cinnamon stick for fall-themed decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider cupcakes, spiced cupcakes, buttercream frosting, fall desserts, cinnamon cupcakes, autumn baking
