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Cinnamon Apple Cider Cupcakes

Irresistibly Moist Cinnamon Apple Cider Cupcakes for Fall Fun

Enjoy the warmth of fall with these delightful Cinnamon Apple Cider Cupcakes, perfect for autumn celebrations.
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Course: Dessert
Cuisine: American
Keyword: autumn desserts, Cinnamon Apple Cider Cupcakes, cozy recipes, delicious cupcakes, fall baking, family-friendly treats
Prep Time: 20 minutes
Cook Time: 22 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 12 minutes
Servings: 12 cupcakes
Calories: 250kcal

Equipment

  • Saucepan
  • mixing bowls
  • Cupcake Tray
  • Oven

Ingredients

For the Cupcakes

  • 1 cup Apple Cider Use store-bought if homemade isn't available.
  • 2 cups Apples (Granny Smith, Honeycrisp, or Braeburn) Choose apples that hold their shape when baked.
  • 1 cup Unsalted Butter At room temperature.
  • 1 cup Light Brown Sugar Enhances richness.
  • 1 cup Granulated Sugar Balances flavors.
  • 2 cups Cake Flour Creates a tender crumb.
  • 2 large Eggs At room temperature.
  • 2 teaspoons Baking Powder Leavening agent.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • ½ teaspoon Nutmeg Adjust to taste.

For the Frosting

  • 2 cups Powdered Sugar Sifted for smooth texture.
  • 1 teaspoon Vanilla Extract For depth of flavor.
  • ½ cup Unsalted Butter Browned and cooled.
  • 8 ounces Cream Cheese For creamy texture.

For the Apple Filling

  • 2 tablespoons Cornstarch No substitutes needed.

Instructions

How to Make

  • Prepare Apple Filling: In a saucepan, simmer apple cider until it reduces down to 1 cup. Allow it to cool completely. Dice apples and cook with butter, light brown sugar, ground cinnamon, and reduced cider until thickened using cornstarch. Set aside to cool.
  • Make Cupcake Batter: In a large bowl, whisk together cake flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, mix melted unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla until combined. Gradually add dry ingredients, alternating with apple cider reduction.
  • Bake Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake tray and fill each liner halfway with batter. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely.
  • Fill and Frost: Core out centers of cooled cupcakes and fill with apple mixture. Frost tops with brown butter cream cheese frosting. Garnish with a sprinkle of cinnamon or apple slices dipped in lemon juice.

Notes

For added flavor, drizzle extra apple cider reduction over frosted cupcakes! Store in an airtight container for up to 3 days.

Nutrition

Serving: 1cupcake | Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg