Go Back

Apple Cider Cupcakes with Cinnamon Buttercream

Apple cider cupcakes with cinnamon buttercream are made with a concentrated cider reduction for a tender crumb and warm spice flavor. Bake the cupcakes until a toothpick comes out with a few moist crumbs, then frost them once completely cool.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 33 minutes
cooling 5 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cup apple cider
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 0.5 cup sour cream room temperature
For the cinnamon buttercream
  • 0.5 cup unsalted butter softened
  • 2.5 cup powdered sugar
  • 1 tsp ground cinnamon
  • 0.125 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp milk

Equipment

  • 1 12-cup muffin pan

Method
 

Make the cupcakes
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 10 to 15 minutes.
  2. Cool the cider reduction to room temperature.
  3. Heat the oven to 350°F.
  4. Line a 12-cup muffin pan with paper liners.
  5. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  6. Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  7. Beat in the eggs one at a time.
  8. Beat in the sour cream and cooled cider reduction.
  9. Mix in the flour mixture in two additions just until combined.
  10. Divide the batter evenly among the liners.
  11. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  12. Cool the cupcakes in the pan for 5 minutes.
  13. Transfer the cupcakes to a rack and cool completely.
Make the cinnamon buttercream
  1. Beat the softened butter in a large bowl until smooth.
  2. Gradually beat in the powdered sugar, cinnamon, and salt.
  3. Beat in the vanilla and milk until the buttercream is fluffy and spreadable.
  4. Frost the cooled cupcakes.

Notes

For the best texture, cool the cider reduction to room temperature before adding it to the batter. Store frosted cupcakes covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use dairy-free butter, sour cream, and milk.