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Apple Cider Cupcakes
Soft, delicious, moist cupcakes made with apple cider for a delicious fall sweet treat. If you plan on using a piping bag for frosting the cupcakes, refrigerate frosting for about an hour to slightly firm up.
Servings 12 people
Calories 375kcal
Ingredients
For the Cupcakes
- 1/3 cup white sugar
- 2/3 cup packed brown sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups flour
- 3/4 cup apple cider
For the Frosting
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 2 cups confectioners sugar sifted
- 1 tsp ground cinnamon
- 2 tbsp apple cider
- 2 tsp vanilla extract
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper liners
- In a large bowl stir together white sugar, brown sugar, salt, baking soda, and ground cinnamon
- Using an electric hand mixer or whisk, beat in the vegetable oil, vanilla, eggs. Mix in 1/2 the flour and 1/2 the apple cider until combined. Add in the remaining flour and cider and beat until well combined
- Pour the batter into each of the lined muffin tins, filling each cup about 2/3 full
- Bake for 17-20 minutes or until a toothpick inserted into the center of cupcake comes out clean. Cool completely
For the Frosting
- In a large bowl using an electric hand mixer, cream the butter and cream cheese until light and fluffy. Add powdered sugar in small batches, beating in between each batch until incorporated
- Add the cinnamon, apple cider, and vanilla extract and mix until combined. Frost cooled cupcakes as desired