Name: Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: For the apple cider cupcakes:; 1 1/2 cups apple cider; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; For the brown sugar cinnamon buttercream:; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1 1/2 cups powdered sugar; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1–2 tbsp milk or cream, as needed

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are the perfect cozy treat for fall. The cupcakes are soft, moist, and spiced with warm autumn flavors, while the frosting is rich and creamy with just the right balance of sweetness and spice. Each bite is like a sip of warm apple cider wrapped in a cupcake.

Why You’ll Love This Recipe

I love how these cupcakes bring the comforting flavors of apple cider into a dessert form. The apple flavor is bold but natural, thanks to reduced cider, and the brown sugar cinnamon buttercream takes it over the top. These are perfect for gatherings, bake sales, or anytime I want to bake something that feels festive and seasonal without being overly complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the apple cider cupcakes:

Apple cider
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract

For the brown sugar cinnamon buttercream:

Unsalted butter, softened
Brown sugar
Powdered sugar
Ground cinnamon
Vanilla extract
Milk or cream (to adjust consistency)

directions

I start by reducing the apple cider in a saucepan over medium heat until it’s concentrated (about half the original volume). Then I let it cool.
I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I cream the butter with brown sugar and granulated sugar until light and fluffy.
I add the eggs one at a time, mixing well, then stir in the vanilla and cooled reduced cider.
I add the dry ingredients in batches, mixing just until combined.
I divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
I let the cupcakes cool completely before frosting.
For the buttercream, I beat the softened butter with brown sugar until fluffy, then add powdered sugar, cinnamon, and vanilla. I add a splash of milk to reach the desired consistency.
I frost the cooled cupcakes using a piping bag or spatula, and optionally sprinkle with cinnamon sugar.

Servings and timing

This recipe makes about 12 cupcakes. It takes 15–20 minutes to prepare, 20 minutes to bake, and about 10 minutes to mix and apply the frosting, for a total time of around 50 minutes.

Variations

Sometimes I add finely chopped apples to the batter for extra texture, or drizzle caramel on top of the frosting for a decadent finish. If I want a tangier frosting, I mix in a bit of cream cheese with the butter. For a dairy-free version, I use plant-based butter and milk substitutes, and the results are still delicious.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I let them come to room temperature before serving. The cupcakes also freeze well—just store them unfrosted and frost fresh after thawing.

FAQs

Can I use apple juice instead of cider?

Yes, but I prefer cider for its deeper, spiced flavor. Apple juice works in a pinch if reduced the same way.

Why reduce the cider?

Reducing concentrates the flavor, giving the cupcakes a more intense apple taste without adding too much liquid.

Can I make these ahead of time?

Yes, I often bake the cupcakes a day ahead and frost them the next day. They stay moist and flavorful.

What’s the best way to apply the frosting?

I like using a piping bag for a neat swirl, but a butter knife or offset spatula works just as well for a rustic look.

Can I make mini cupcakes?

Absolutely. I bake mini versions for about 10–12 minutes and adjust the frosting amount accordingly.

Conclusion

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a fall favorite I always look forward to making. They’re sweet, spiced, and filled with the cozy flavors of the season. Whether I’m baking for a party or just to enjoy something special, these cupcakes always bring warmth and joy to the table.