Apple Cider Cupcakes

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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.
Course Dessert
Cuisine American
Keyword Apple, Cinnamon, Cupcakes, Fall
Prep Time 15 minutes
Cook Time 20 minutes
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
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