Moist Apple Cider Cupcakes with Spiced Buttercream in 1 Hour

Name: Moist Apple Cider Cupcakes with Spiced Buttercream in 1 Hour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup apple cider

Author: lia

Published: August 10, 2025

Updated: August 10, 2025

Apple Cider Cupcakes with Spiced Buttercream Frosting

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Oh, how I love the smell of apple cider cupcakes baking in my kitchen when fall rolls around! It all started years ago when my neighbor brought over a jug of fresh-pressed cider from her family’s orchard. That first batch was a happy accident—I’d run out of applesauce for my usual recipe, so I swapped in cider instead. The result? Pure magic. The cupcakes were unbelievably moist, with just the right amount of spice. Now, making apple cider cupcakes with spiced buttercream frosting has become my favorite autumn tradition. I love how the cozy cinnamon and nutmeg in the frosting plays off the sweet-tart cider flavor. These aren’t just cupcakes—they’re little bites of fall nostalgia.

Table of Contents

Why You’ll Love These Apple Cider Cupcakes with Spiced Buttercream Frosting

Apple Cider Cupcakes with Spiced Buttercream Frosting - detail 1

Let me tell you why these apple cider cupcakes with spiced buttercream frosting have become my go-to fall baking obsession:

The flavor – that perfect balance of sweet apple cider and warm spices that tastes like autumn in every bite
The texture – impossibly moist cupcakes topped with the creamiest frosting you’ll ever taste
The ease – no fancy techniques needed, just simple ingredients mixed with love (and maybe a few taste tests along the way)
The versatility – perfect for everything from casual weeknight treats to fancy holiday gatherings
The smell – your whole house will smell like a cozy bakery while they bake

Trust me, once you try these, you’ll understand why my friends start asking for them as soon as the leaves start changing!

Ingredients for Apple Cider Cupcakes with Spiced Buttercream Frosting

Okay, let’s gather our goodies! Here’s what you’ll need for these heavenly apple cider cupcakes with spiced buttercream frosting. I’ve learned through trial and error that quality ingredients make all the difference here:

For the cupcakes:
1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
1 teaspoon baking powder (make sure it’s fresh!)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (my secret? Saigon cinnamon)
1/2 teaspoon freshly grated nutmeg (trust me, fresh makes a difference)
1/2 cup unsalted butter, softened to room temperature (about 65°F)
3/4 cup granulated sugar
2 large eggs, room temperature (cold eggs don’t emulsify as well)
1 teaspoon pure vanilla extract (none of that imitation stuff)
1/2 cup fresh apple cider (not apple juice – look for the cloudy, unfiltered kind)

And for that dreamy frosting… but we’ll get to that in the instructions! Pro tip: measure everything before you start mixing – it makes the process so much smoother.

How to Make Apple Cider Cupcakes with Spiced Buttercream Frosting

Alright, let’s get baking! I’ve made these apple cider cupcakes with spiced buttercream frosting so many times I could do it in my sleep, but I’ll walk you through each step carefully. Don’t worry – it’s easier than you think, and the results are absolutely worth it.

Preparing the Cupcake Batter

First things first – that butter and sugar need to become best friends. Beat them together for a good 2-3 minutes until light and fluffy. This isn’t just busywork – it creates tiny air pockets that make your cupcakes tender. Add the eggs one at a time, letting each fully incorporate before adding the next. Then mix in the vanilla.

Now for the dry team! Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Alternate adding the dry ingredients and apple cider to the butter mixture, starting and ending with dry. Mix just until combined – overmixing makes tough cupcakes! The batter should be thick but pourable, with a lovely apple-cinnamon aroma.

Baking and Cooling the Cupcakes

Line your muffin tin with cupcake liners (I love the brown parchment ones for that rustic fall look) and fill each about 2/3 full. Into the 350°F oven they go for 18-20 minutes. You’ll know they’re done when a toothpick comes out clean and the tops spring back when lightly pressed. Resist the urge to frost them while warm – let them cool completely on a wire rack. I know it’s hard to wait, but warm cupcakes make melted frosting puddles!

Making the Spiced Buttercream Frosting

While the cupcakes cool, let’s make that magical spiced buttercream. Beat 1/2 cup softened butter until creamy, then gradually add 2 cups powdered sugar. When it gets thick, add 2 tablespoons apple cider, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/4 teaspoon each nutmeg and ginger. Beat until light and fluffy – about 3 minutes. The frosting should hold its shape when you lift the beater. If it’s too stiff, add more cider a teaspoon at a time. Too thin? More powdered sugar. Once frosted, I like to dust mine with a little extra cinnamon for that picture-perfect finish.

Apple Cider Cupcakes with Spiced Buttercream Frosting - detail 2

Tips for Perfect Apple Cider Cupcakes with Spiced Buttercream Frosting

After countless batches (and happy taste-testers), I’ve learned all the little tricks that make these apple cider cupcakes with spiced buttercream frosting truly shine. Here are my absolute must-know tips:

Use fresh cider – seriously! The cloudy, unfiltered kind from a local orchard makes all the difference in flavor. Store-bought pasteurized cider works in a pinch, but it lacks that deep apple punch. And never substitute apple juice – it’s just not the same.

Room temperature is key for both your butter and eggs. Cold ingredients don’t cream properly, leading to dense cupcakes. I like to set everything out about an hour before baking.

Stop mixing the batter as soon as the flour disappears. Overmixing develops gluten, making your cupcakes tough instead of tender. A few small lumps are perfectly fine!

Taste your frosting as you go. Want more spice? Add an extra pinch of cinnamon or a dash of cloves. Prefer it sweeter? Mix in a bit more powdered sugar. This frosting is wonderfully adaptable.

Pro piping tip: If your frosting seems too soft for decorating, pop it in the fridge for 10 minutes to firm up slightly before piping those beautiful swirls.

Variations for Apple Cider Cupcakes with Spiced Buttercream Frosting

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried on these apple cider cupcakes with spiced buttercream frosting:

For extra autumn flavor, add 1/4 teaspoon ground cloves to the dry ingredients – it gives that classic “apple pie spice” depth. My cousin swears by folding in 1/2 cup diced apples for little bursts of freshness. If you’re feeling fancy, drizzle with warm caramel sauce just before serving – the salty-sweet combo is unreal!

Last Thanksgiving, I swapped the vanilla in the frosting for 1/2 teaspoon maple extract and topped with candied pecans. Let’s just say those disappeared fast! The possibilities are endless.

Storing and Serving Apple Cider Cupcakes with Spiced Buttercream Frosting

Now that you’ve made these beauties, let’s talk about keeping them fresh! These apple cider cupcakes with spiced buttercream frosting stay moist for 3 days stored in an airtight container at room temperature. If your kitchen runs warm, pop them in the fridge – just bring them to room temp before serving so the frosting softens up nicely.

For longer storage, unfrosted cupcakes freeze beautifully for up to 3 months in freezer bags. Thaw overnight in the fridge, then frost when ready to serve. I love arranging them on a rustic wooden board with cinnamon sticks for a cozy fall gathering – they pair perfectly with hot apple cider or pumpkin spice lattes!

Nutritional Information for Apple Cider Cupcakes with Spiced Buttercream Frosting

Now, I’m no nutritionist, but if you’re curious about the numbers, remember that nutritional values can vary based on specific ingredients and brands used. These apple cider cupcakes with spiced buttercream frosting are definitely an occasional treat – though I won’t judge if you sneak one (or two) for breakfast now and then! As with any homemade baking, portions and substitutions will affect the final counts.

Frequently Asked Questions

Can I use apple juice instead of cider in these cupcakes?

Oh goodness, no – and here’s why! Apple juice is filtered and pasteurized, which strips away all the complex flavors that make cider special. That cloudy, unfiltered cider has more apple solids and subtle tang that gives these cupcakes their signature taste. In a real pinch? Reduce 3/4 cup apple juice by half to concentrate the flavor, but it still won’t be quite the same as proper cider.

How can I make the frosting less sweet?

I totally get it – sometimes buttercream can feel like a sugar overload! Try these tricks: use half butter and half cream cheese for a tangier frosting, add an extra pinch of salt to balance the sweetness, or fold in a tablespoon of sour cream. My secret weapon? A dash of lemon juice brightens everything up without making it taste lemony.

Why did my cupcakes sink in the middle?

Ah, the dreaded cupcake slump! Usually this happens from overmixing (which develops too much gluten) or opening the oven door too early. Make sure your baking powder is fresh, measure your flour correctly (spoon it in, don’t scoop!), and resist peeking until at least 15 minutes in. If they still sink, try baking at 325°F for a few extra minutes – slower heat helps them rise evenly.

Can I make these cupcakes ahead of time?

Absolutely! The unfrosted cupcakes freeze beautifully for up to 3 months. Just wrap them tightly in plastic wrap once completely cooled. The frosting keeps in the fridge for a week – let it come to room temp and re-whip before piping. For best texture, frost the day you’re serving them, though they’ll still taste great if assembled a day ahead.

What piping tip works best for the frosting?

For those picture-perfect swirls, I swear by a large open star tip (like Wilton 1M). It gives that bakery-style height and holds its shape beautifully. No piping bag? No problem! A gallon zip-top bag with the corner snipped off works almost as well – or just spread it on with a knife for that charming homemade look.

I’d love to hear how your apple cider cupcakes turn out! Did you add any special twists? Snap a photo of your creations and tag me – nothing makes me happier than seeing your kitchen adventures. Leave a comment below with your favorite fall baking memories or any genius tips you discovered along the way!

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