These Apple Cider Cupcakes with Cream Cheese Frosting are an absolute dream for fall, or any time you crave a cozy, comforting treat. They’re moist, full of warm spices, and topped with a tangy, sweet cream cheese frosting that’s simply irresistible. You’ll be amazed at how easy it is to make these delightful cupcakes from scratch.
Key Ingredients & Substitutions
- Apple Cider: Crucial for the apple flavor! Use 100% apple cider, not apple juice.
- All-Purpose Flour: Standard baking flour.
- Light Brown Sugar: Adds moisture and a caramel note. Granulated sugar can be used in a pinch, but brown sugar is best.
- Unsalted Butter: Make sure it’s softened for the frosting. Margarine can be a substitute for the cupcakes, but butter is preferred for flavor.
- Cream Cheese: Full-fat cream cheese for the best frosting texture. Low-fat cream cheese might make the frosting too thin.
- Spices: Cinnamon, nutmeg, and allspice are key. Adjust to your taste!
Ingredients
For the Apple Cider Cupcakes:
- 1 cup (240ml) apple cider
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or make your own: ½ cup milk + ½ tbsp lemon juice/vinegar, let sit 5 mins)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Servings: 24 cupcakes
- Tools Needed: Muffin pan, paper liners, mixing bowls, electric mixer (stand or hand-held), cooling rack.
Step-by-Step Instructions
1. Reduce the Apple Cider
Pour the apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer until the cider has reduced to about 1/4 cup. This concentrates the apple flavor. Let it cool completely.
2. Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
3. Cream Wet Ingredients
In a large bowl, using an electric mixer, beat the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk and the cooled reduced apple cider. Begin and end with the dry ingredients. Mix on low speed just until combined – do not overmix.
5. Bake the Cupcakes
Line a muffin pan with paper liners and fill each about two-thirds full with batter. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the apple cider cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Make the Cream Cheese Frosting
While the cupcakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract and a pinch of salt.
7. Frost and Serve
Once the apple cider cupcakes are completely cool, spread or pipe the cream cheese frosting generously on top. These apple cider cupcakes are best enjoyed fresh!
Storage Instructions
Store leftover Apple Cider Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to 3-4 days. For best flavor, let them come to room temperature for about 15-20 minutes before serving.
Frequently Asked Questions (FAQ)
Q: Can I use apple juice instead of apple cider?
A: Apple cider is recommended for its stronger, more complex flavor. Apple juice is sweeter and won’t give the same depth.
Q: How do I know when the cider is reduced enough?
A: It should be thick and syrupy, about 1/4 cup in volume from the original 1 cup.
Q: Can I make the cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance and store them at room temperature in an airtight container. Frost them just before serving.
Q: My cream cheese frosting is too thin, what happened?
A: This usually means your butter or cream cheese was too warm, or you didn’t add enough powdered sugar. Try adding more sifted powdered sugar, 1/4 cup at a time, until it reaches the desired consistency. Chilling it for 15-20 minutes can also help.
Q: Can I freeze these apple cider cupcakes?
A: Yes, you can freeze unfrosted cupcakes for up to 2 months in an airtight container. Thaw them at room temperature, then frost before serving. Freezing frosted cupcakes might affect the frosting’s texture.
Q: Why do my cupcakes sink in the middle?
A: This can happen if the oven door is opened too early, if they are underbaked, or if there’s too much leavening. Ensure your baking powder and soda are fresh.