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
