Name: Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 cup apple cider (reduced to 1/2 cup); 1 tsp vanilla extract; 1/2 cup unsalted butter, softened (for buttercream); 1/2 cup brown sugar; 1 tsp ground cinnamon; 2 cups powdered sugar; 2-3 tbsp heavy cream or milk; 1 tsp vanilla extract (for buttercream)

Jump to Recipe·Leave a Review

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are the perfect cozy treat for fall. These cupcakes are moist, spiced just right, and infused with apple cider, giving them a naturally sweet and slightly tangy flavor. The buttercream on top adds a rich, warm finish thanks to brown sugar and cinnamon, making each bite taste like a comforting autumn dessert.

Why You’ll Love This Recipe

I love how these cupcakes bring all the flavors of a crisp fall day into a handheld treat. The apple cider in the batter gives a bright, fruity punch, while the brown sugar cinnamon buttercream is creamy and perfectly spiced. These are great for holidays, parties, or just when I want to indulge in something seasonal and sweet. Plus, they make my kitchen smell amazing as they bake.

Ingredients

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

For the Apple Cider Cupcakes:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Apple cider (reduced for concentrated flavor)
Vanilla extract

For the Brown Sugar Cinnamon Buttercream:

Unsalted butter (softened)
Brown sugar
Ground cinnamon
Powdered sugar
Heavy cream or milk
Vanilla extract

Directions

I start by reducing the apple cider on the stove to intensify the flavor—this step adds so much depth to the cupcakes.
Then, I whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy before mixing in the eggs, vanilla, and the cooled, reduced apple cider.
I gradually add the dry ingredients to the wet, mixing until just combined.
I spoon the batter into cupcake liners and bake until a toothpick comes out clean.
For the buttercream, I beat the butter and brown sugar until smooth, then add cinnamon, powdered sugar, cream, and vanilla. I whip it until it's fluffy and smooth.
Once the cupcakes have cooled completely, I frost them generously with the cinnamon buttercream.

Servings and timing

This recipe makes about 12 standard cupcakes. I usually spend about 15 minutes prepping, 20 minutes baking, and another 10 minutes for cooling and frosting. So, in just under an hour, I have a dozen bakery-worthy cupcakes.

Variations

Sometimes I like to add finely chopped apples to the batter for extra texture and apple flavor. If I’m looking for a slightly lighter topping, I swap the buttercream for a cream cheese frosting with a hint of cinnamon. For a festive twist, I’ve also topped these cupcakes with a drizzle of caramel or a sprinkle of chopped pecans.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Before serving from the fridge, I let them come to room temperature so the buttercream softens. They can also be frozen (unfrosted) for up to 2 months—just thaw and frost when I’m ready to enjoy.

FAQs

How do I reduce apple cider for this recipe?

I simmer the apple cider over medium heat until it’s reduced by about half. This concentrates the flavor and ensures the cupcakes aren’t too watery.

Can I use store-bought apple cider?

Yes, I usually do. Just make sure it’s the cloudy, spiced kind for the best flavor.

Can these cupcakes be made ahead of time?

Absolutely. I often bake the cupcakes a day in advance and frost them the next day. Just store them covered until you’re ready to frost.

How do I make the buttercream less sweet?

I cut back slightly on the powdered sugar and add a pinch of salt, or I add a little more heavy cream to balance the sweetness.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a good quality gluten-free baking mix. I make sure it includes xanthan gum for structure.

Conclusion

These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are my go-to fall dessert. They’re soft, flavorful, and full of seasonal charm. Whether I’m sharing them with friends or savoring one with a cup of tea, they always hit the spot. I can’t wait to make them again soon.

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a cozy fall dessert, featuring moist, spiced cupcakes infused with reduced apple cider and topped with a rich cinnamon buttercream.

Instructions

Reduce the apple cider over medium heat until it's concentrated to about ½ cup. Let cool.
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla and reduced apple cider.
Gradually mix in the dry ingredients until just combined.
Divide batter among cupcake liners and bake for 18-20 minutes, until a toothpick comes out clean. Let cool completely.
To make buttercream, beat butter and brown sugar until smooth. Add cinnamon, then gradually mix in powdered sugar.
Add cream and vanilla, beating until light and fluffy.
Frost cooled cupcakes with the buttercream.