Welcome cozy fall vibes into your kitchen with these Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream! These cupcakes are tender, fluffy, and bursting with real apple cider flavor. Each bite delivers the warm spices of autumn, perfectly paired with a luscious, whipped buttercream that tastes like the sweet filling of a cinnamon roll. Whether you’re hosting a gathering or just craving something festive, these cupcakes are sure to impress!

Why You’ll Love These Cupcakes

• Infused with reduced apple cider for deep, authentic flavor
• Soft and moist crumb thanks to applesauce and brown sugar
• Topped with a dreamy buttercream that’s spiced just right
• Perfect for fall events, holidays, or just because
• Make-ahead friendly and easy to store or freeze

Ingredients

For the Cupcakes:

• 1 ½ cups apple cider (to be reduced)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract

For the Brown Sugar Cinnamon Buttercream:

• ½ cup unsalted butter, softened
• ¼ cup packed light brown sugar
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 1–2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Start by reducing the apple cider: In a small saucepan, simmer the cider over medium heat until it reduces to about ¾ cup. Let it cool completely before using.
2. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, cream the softened butter with both sugars until light and fluffy.
5. Add the eggs one at a time, beating well after each, then mix in the applesauce and vanilla.
6. Pour in the cooled reduced apple cider and stir to combine.
7. Add the dry ingredients to the wet in two additions, mixing just until combined.
8. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

To Make the Frosting:

1. Cream the butter and brown sugar together until smooth and fluffy.
2. Add powdered sugar, cinnamon, and salt, mixing on low until combined.
3. Pour in the vanilla and cream, then beat on high for 2–3 minutes until light and fluffy.
4. Pipe or spread the frosting generously onto each cooled cupcake.

Nutrition Facts

Serving Size: 1 cupcake
Calories: Approx. 320
Servings: 12

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

How to Serve These Cupcakes

• Top with a sprinkle of cinnamon sugar for extra sparkle
• Add a caramel drizzle for an indulgent finish
• Serve alongside hot apple cider or coffee for the perfect fall combo
• Use festive liners or decorations for seasonal flair
• Enjoy slightly chilled or at room temperature

Additional Tips

• Reduce your cider the day before to save time
• Don’t overmix the batter once dry ingredients are added
• Use a cookie scoop for even cupcakes
• Make frosting ahead of time and refrigerate just rewhip before using
• Store cupcakes in an airtight container at room temp for 1–2 days, or refrigerate up to 5 days
• Freeze unfrosted cupcakes for up to 2 months and frost fresh!

FAQ’s

1. Can I skip reducing the apple cider?
You can, but reducing it intensifies the flavor highly recommended!

2. Can I use apple juice instead?
Yes, but the flavor won’t be as rich and spiced as cider.

3. What if I don’t have applesauce?
Try using plain Greek yogurt or sour cream for a similar texture.

4. Can I make these gluten-free?
Yes use a 1:1 gluten-free flour blend.

5. Can I make them into mini cupcakes?
Absolutely! Bake for about 10–12 minutes.

6. Can I add apple chunks?
Tiny chopped apples can be folded into the batter, but keep the pieces small.

7. What piping tip should I use?
A large star tip (like Wilton 1M) gives a pretty swirl.

8. Can I make a cake instead?
Yes use an 8×8 or 9-inch round pan and bake for about 25–30 minutes.

9. Can I double the recipe?
Definitely! Works great for parties or bake sales.

10. Can I use a different frosting?
Sure! Cream cheese frosting also pairs beautifully with apple cider flavor.

Conclusion

These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are the ultimate fall treat comforting, flavorful, and visually stunning. With their spiced aroma and silky-sweet frosting, they’re bound to become a seasonal favorite. Make a batch, share with loved ones, or savor one with your morning coffee either way, these cupcakes bring cozy joy in every bite!

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