Apple Cider Spiced Cupcakes with Cinnamon Cream Cheese Frosting
These moist apple cider spiced cupcakes are made with reduced apple cider, applesauce, and warm fall spices, then topped with fluffy cinnamon cream cheese frosting. They’re the perfect homemade cupcake for fall parties, Halloween, Thanksgiving, and apple-picking season.
- Prep Time: 25 MINS
- 20 MINS:
- Cook Time: 20 MINUTES
- Total Time: 45 minutes
- Yield: 12 CUPCAKES 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the apple cider cupcakes
- 1 cup apple cider
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup whole milk, at room temperature
For the cinnamon cream cheese frosting
- 8 ounces full-fat block cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
For the optional cinnamon-sugar topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
Reduce the apple cider
- Pour the apple cider into a small saucepan. Bring it to a gentle simmer over medium heat.
- Simmer for 15 to 20 minutes or until the cider has reduced to approximately ½ cup.
- Remove it from the heat and allow it to cool completely before adding it to the batter.
Make the cupcakes
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for two to three minutes or until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the applesauce and vanilla extract until combined.
- Add approximately one-third of the dry ingredients and mix on low speed just until combined.
- Pour in the milk and cooled reduced apple cider. Mix briefly, then add the remaining dry ingredients.
- Mix just until no visible streaks of flour remain. Do not overmix the batter.
- Divide the batter evenly between the prepared cupcake liners, filling each approximately two-thirds full.
- Bake for 18 to 22 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for five minutes. Transfer them to a wire rack and allow them to cool completely.
Make the frosting
- Beat the softened cream cheese and butter together for two minutes or until completely smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla, cinnamon, and salt. Beat on medium-high speed until the frosting is light and fluffy.
- If the frosting is too soft for piping, refrigerate it for 15 to 20 minutes.
Decorate the cupcakes
- Pipe or spread the cinnamon cream cheese frosting over the cooled cupcakes.
- If desired, mix the granulated sugar and cinnamon together. Lightly sprinkle it over the frosting before serving.
Notes
- Use fresh, unfiltered apple cider for the strongest apple flavor.
- Do not substitute apple cider vinegar for apple cider.
- Measure the reduced cider before adding it to the batter. You should have approximately ½ cup.
- Let the cider cool completely so it does not melt the butter in the batter.
- Use block-style cream cheese rather than spreadable cream cheese for thick frosting.
- All refrigerated ingredients should be brought to room temperature before mixing.
- Avoid overmixing the batter once the flour has been added.
- Store frosted cupcakes in an airtight container in the refrigerator for up to four days.
- Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving.
- Unfrosted cupcakes can be frozen for up to three months.
Make It Your Own
- Add ½ cup of finely diced peeled apple to the batter.
- Fold in ½ cup of chopped toasted pecans or walnuts.
- Fill the cooled cupcakes with apple butter or caramel.
- Drizzle caramel sauce over the finished frosting.
- Add ½ teaspoon of maple extract to the frosting.
- Garnish each cupcake with a thin dried apple slice.
- Sprinkle crushed apple cider doughnuts over the frosting.
Find it online: https://www.firsthomelovelife.com/apple-cider-spiced-cupcakes/