Apple Cider Cupcakes with Brown Sugar

Why You’ll Love This Recipe

These cupcakes capture the essence of autumn with fragrant spices and the subtle sweetness of apple cider. The moist cake pairs perfectly with the rich and flavorful buttercream, making each bite a comforting and indulgent treat. Easy to bake and beautiful to serve, these cupcakes are sure to become a seasonal favorite.

Ingredients

For the Apple Cider Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup apple cider
• ¼ cup buttermilk (or regular milk with 1 tsp lemon juice or vinegar)

For the Brown Sugar Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 tsp ground cinnamon
• 3-4 cups powdered sugar
• 3-4 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternately add the dry ingredients and the apple cider mixed with buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
8. For the buttercream, beat softened butter and brown sugar until creamy. Add cinnamon, vanilla, and salt, and mix well. Gradually add powdered sugar and cream, beating until smooth and fluffy. Adjust consistency with more powdered sugar or cream as needed.
9. Frost the cooled cupcakes with the brown sugar cinnamon buttercream using a piping bag or spatula.

Servings and Timing

Makes 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18-22 minutes
Cooling and frosting time: 20-30 minutes

Variations

• Add finely chopped apples or apple chunks into the batter for extra texture.
• Sprinkle a little cinnamon sugar on top of the frosting for added crunch.
• Substitute brown sugar in the buttercream with maple syrup for a different flavor.
• Use a cream cheese frosting instead of buttercream for tanginess.
• Add a dash of ground ginger or cardamom to the spice mix for extra warmth.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving. Frosted cupcakes can be frozen for up to 1 month; thaw overnight in the refrigerator.

FAQs

Can I use regular milk instead of buttermilk?

Yes, mix 1 tsp lemon juice or vinegar with milk and let sit for 5 minutes to substitute buttermilk.

How do I prevent cupcakes from sinking in the middle?

Avoid overmixing the batter and make sure your baking powder is fresh.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it for up to 24 hours before baking.

How do I store leftover buttercream?

Store buttercream in an airtight container in the refrigerator for up to 5 days. Rebeat before using.

Can I freeze the cupcakes without frosting?

Yes, freeze unfrosted cupcakes wrapped tightly for up to 2 months.

Is this recipe suitable for high altitude baking?

You may need to adjust baking powder and temperature slightly; consult high-altitude baking guidelines.

Can I use different spices?

Yes, feel free to experiment with ginger, allspice, or cardamom.

How do I make the buttercream less sweet?

Reduce powdered sugar slightly and increase the amount of butter or add a pinch of salt.

Can I use oil instead of butter in the cupcakes?

Butter gives flavor and texture, but you can substitute with oil, though texture will differ.

What’s the best way to pipe the frosting?

Use a star or round piping tip for a classic cupcake look.

Conclusion

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are a delightful seasonal treat that brings warmth and comfort with every bite. Combining aromatic spices, moist cake, and rich, flavorful frosting, this recipe is perfect for fall gatherings, holidays, or anytime you crave a sweet and cozy dessert. Easy to prepare and sure to impress, these cupcakes will quickly become a favorite in your baking repertoire.

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