Description
Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are moist, tender cupcakes infused with the subtle tang of apple cider and warm autumn spices. Topped with a rich buttercream frosting that blends brown sugar and cinnamon, these cupcakes capture the essence of fall in every bite. Perfect for seasonal gatherings or cozy treats, they offer a delightful balance of flavors and textures that are simple to make yet impressively delicious.
Ingredients
Scale
Cupcake Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup apple cider
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Prepare Your Baking Tools and Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. Measure and gather all ingredients to streamline your baking process.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg to ensure even distribution of leavening agents and spices.
- Cream Butter and Sugars: Using an electric mixer, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and light in color, contributing to a tender texture and rich flavor.
- Combine Wet Ingredients: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract and apple cider until the batter is smooth.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to maintain a light and airy cupcake texture.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Brown Sugar Cinnamon Buttercream: While cupcakes cool, beat softened butter until creamy. Gradually add powdered sugar and brown sugar, then mix in ground cinnamon and vanilla extract until the frosting is fluffy and smooth.
- Frost and Garnish: Once cupcakes are completely cooled, generously pipe or spread the brown sugar cinnamon buttercream on top. Optionally, garnish with a sprinkle of ground cinnamon, toasted pecans, or thin apple slices to enhance the fall theme.
Notes
- Use room temperature ingredients for smooth mixing and consistent batter and frosting.
- Measure flour properly by spooning into the measuring cup and leveling off to avoid dense cupcakes.
- Do not overmix the batter to keep cupcakes light and tender.
- Completely cool cupcakes before frosting to prevent melting.
- Adjust apple cider concentration for a stronger apple flavor by using a concentrate or reducing the amount slightly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: apple cider cupcakes, brown sugar cinnamon buttercream, fall dessert, autumn baking, seasonal treats