Apple Cider Cupcakes 2025
These Apple Cider Cupcakes capture the flavors of fall in every bite—spiced, moist, and topped with tangy cream cheese frosting. Perfect for cozy gatherings, parties, or a sweet treat with a mug of warm cider.
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Saucepan
- Wire Rack
Ingredients
- 2 cups apple cider reduced by half
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup milk
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tbsp apple cider for flavor
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Simmer 2 cups of apple cider in a saucepan until reduced by half. Cool slightly.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry mixture with reduced cider and milk, beginning and ending with dry. Mix until just combined.
- Fill liners two-thirds full and bake 18–20 minutes, until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Make frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and 1 tbsp cider until creamy.
- Frost cooled cupcakes generously. Garnish with cinnamon or caramel drizzle if desired.
Notes
These cupcakes stay moist and flavorful thanks to concentrated apple cider and warm spices. Add caramel drizzle for extra indulgence or bake mini versions for parties.