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Easy Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream Recipe

These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream capture the cozy flavors of fall in every bite. With tangy apple cider, warm spices, and creamy cinnamon buttercream, they’re the perfect autumn treat for gatherings or an easy weeknight dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider
  • 1/4 cup buttermilk
  • 1 cup unsalted butter softened (for frosting)
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 3 to 4 cups powdered sugar
  • 3 to 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in vanilla extract.
  5. Alternate adding the dry ingredients with apple cider and buttermilk, starting and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly into liners, filling about two-thirds full, and bake for 18–20 minutes or until a toothpick comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, beat softened butter and brown sugar until creamy. Add cinnamon and vanilla.
  9. Gradually add powdered sugar and heavy cream, beating until smooth and fluffy. Add a pinch of salt to balance sweetness.
  10. Frost cooled cupcakes and optionally sprinkle cinnamon sugar or drizzle caramel for garnish.

Notes

Store frosted cupcakes in the fridge for up to 5 days or freeze unfrosted for 3 months. For a vegan option, use flax eggs, plant-based butter, and dairy-free milk. For gluten-free, use a 1:1 GF flour blend.