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Apple Cider Cupcakes with Brown Sugar

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Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are moist, spiced cupcakes infused with warm apple cider and fall spices, topped with a creamy brown sugar cinnamon buttercream frosting. Perfect for cozy gatherings and festive celebrations, these cupcakes combine comforting flavors and beautiful presentation.

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 packed brown sugar

2 tsp ground cinnamon

3–4 cups powdered sugar

3–4 tbsp heavy cream (or milk)

1 tsp vanilla extract

Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

  • Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.

  • Beat softened butter, granulated sugar, and brown sugar until light and fluffy.

  • Add eggs one at a time, mixing well after each, then mix in vanilla.

  • Alternately add dry ingredients and apple cider mixed with buttermilk to the wet mixture, starting and ending with dry. Mix just until combined.

  • Divide batter evenly among liners, filling about 2/3 full.

  • Bake 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.

  • For buttercream, beat butter and brown sugar until creamy. Add cinnamon, vanilla, and salt. Gradually add powdered sugar and cream, beating until fluffy. Adjust consistency as needed.

  • Frost cooled cupcakes with buttercream using a piping bag or spatula.

Notes

Add chopped apples for extra texture.

Sprinkle cinnamon sugar on frosting for crunch.

Substitute brown sugar in frosting with maple syrup.

Use cream cheese frosting for tanginess.

Add ground ginger or cardamom for extra warmth.

Store cupcakes airtight at room temp for 2 days or refrigerate for 4 days. Freeze frosted cupcakes up to 1 month.

Find it online: https://justsosavory.com/apple-cider-cupcakes-with-brown-sugar/