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Apple Cider Cupcakes With Frosting

These Apple Cider Cupcakes With Frosting are the perfect cozy fall treat, bursting with warm spices and topped with a creamy, tangy frosting.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Keyword: Cupcakes, Easy, Fall, Quick, Spiced
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup apple cider
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon for frosting

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside. This ensures your cupcakes bake evenly and don’t stick.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This helps distribute the spices and leavening agents uniformly.
  • In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and slightly fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and apple cider.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep your cupcakes tender and light.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. Allow the cupcakes to cool completely before frosting.
  • In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, beating until smooth. Add apple cider vinegar and cinnamon, then mix until fully incorporated. Adjust consistency with a teaspoon of water if needed.
  • Once the cupcakes are cool, frost them with your prepared frosting using a knife or a piping bag for a decorative touch. Sprinkle a little extra cinnamon on top for garnish if desired.

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring Cups and Spoons
  • Cooling Rack
  • Spatula
  • Piping bag and tip (optional)

Notes

  • Use fresh, unfiltered apple cider for the best flavor; avoid apple juice.
  • Adjust cinnamon and nutmeg to your taste but don’t skip them for the warm flavor.
  • Store cupcakes in an airtight container at room temperature for up to two days or refrigerate up to five days; freeze unfrosted for longer storage.