Cinnamon Apple Cider Cupcakes Recipe

Introduction

These Cinnamon Apple Cider Cupcakes bring warm autumn flavors into a moist, tender treat. With fragrant spices and a touch of apple cider, they are perfect for cozy gatherings or a sweet everyday indulgence.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 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
• 1/2 cup apple cider
• 1/2 cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: In a small bowl, mix the apple cider and buttermilk. Alternate adding the dry ingredients and the cider mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix!
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Step 7: 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 to a wire rack to cool completely.
8. Step 8: If desired, frost the cupcakes with cream cheese frosting, buttercream, or drizzle with caramel sauce. Sprinkle with a pinch of cinnamon for extra flair.

Tips & Variations

• For a dairy-free version, substitute the butter with a plant-based alternative and use coconut milk mixed with a teaspoon of vinegar instead of buttermilk.
• Add chopped nuts like walnuts or pecans for extra texture.
• To enhance the apple flavor, stir in 1/2 cup of finely chopped apples into the batter before baking.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze un-frosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature before frosting or serving. Reheat briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar added to the milk. Let it sit for 5 minutes before using.

What frosting pairs well with these cupcakes?

Cream cheese frosting complements the warm spices beautifully, but you can also try classic buttercream or a simple caramel drizzle for extra sweetness.

Cinnamon Apple Cider Cupcakes Recipe

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★★★★★

5 from 78 reviews

• Author: Naomi
• Total Time: 32 minutes
• Yield: 12 servings 1x

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Description

These Cinnamon Apple Cider Cupcakes are moist, flavorful treats infused with warm spices like cinnamon and nutmeg, enhanced by the natural sweetness of apple cider. Perfectly tender with a hint of tang from buttermilk, they make a delightful dessert or snack, especially during fall or holiday seasons.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Wet Ingredients & Mix-ins

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup apple cider
• 1/2 cup buttermilk

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners to prepare for baking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for enhanced flavor.
5. Combine wet and dry ingredients: In a separate small bowl, combine apple cider and buttermilk. Alternately add the dry ingredients and the cider mixture to the butter mixture. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
7. Bake the cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Then, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Frost or decorate (optional): If desired, frost the cooled cupcakes with cream cheese frosting, buttercream, or drizzle with caramel sauce. Sprinkle with a pinch of cinnamon for an extra touch of flavor.

Notes

• Do not overmix the batter after adding wet and dry ingredients to keep the cupcakes tender.
• Use fresh apple cider for the best flavor; avoid concentrate or overly sweetened versions.
• These cupcakes pair wonderfully with cream cheese frosting but can also be enjoyed plain or with caramel drizzle.
• For a dairy-free variation, substitute butter and buttermilk with plant-based alternatives.
• Make sure cupcake liners are well placed to avoid sticking and to maintain shape during baking.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Apple Cider Cupcakes, Fall cupcakes, Spiced cupcakes, Apple cider dessert, Moist cupcakes