Description
Apple Cider Cupcakes with Spiced Buttercream Frosting are tender, warmly spiced cupcakes made with apple cider, applesauce, cinnamon, and brown sugar, finished with creamy homemade cinnamon-nutmeg buttercream. Choose oat flour, gluten-free all-purpose flour, or regular flour to suit your baking preferences.
Ingredients
Scale
For the Apple Cider Cupcakes:
- 1 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- pinch of cloves
- 1/2 cup butter, melted (coconut oil or dairy-free butter alternative)
- 1/2 cup brown sugar
- 1/3 applesauce (sweetened or unsweetened)
- 1/2 cup apple cider
- 1 tsp vanilla
- 2 eggs
For the Spiced Buttercream Frosting:
- 1/2 cup butter, softened
- 1–2 tbsp water, milk or more apple cider
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch of nutmeg
- 2 cups powdered sugar
Instructions
- Preheat the oven to the temperature specified by the original recipe. Line a cupcake pan with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves until evenly combined.
- In a separate bowl, combine the melted butter, brown sugar, applesauce, apple cider, vanilla, and eggs. Mix until incorporated, making sure the melted butter has cooled slightly before adding the eggs.
- Add the dry ingredients to the wet ingredients. Stir just until combined, scraping the sides and bottom of the bowl to incorporate any remaining flour.
- Divide the batter evenly among the prepared cupcake liners, leaving room for the cupcakes to rise.
- Bake at the temperature and for the duration specified in the original recipe. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
- To make the frosting, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until the frosting is well combined and fluffy.
- Add the vanilla, cinnamon, and nutmeg. Mix until evenly distributed.
- Add 1 tablespoon of water, milk, or additional apple cider, then add more gradually as needed, up to the listed 2 tablespoons, until the frosting reaches a spreadable or pipeable consistency.
- Spread or pipe the spiced buttercream over the completely cooled cupcakes. Serve or store in a suitable covered container.
Notes
- For a gluten-free version, use certified gluten-free oat flour or a suitable gluten-free all-purpose flour blend and check the labels of the remaining ingredients.
- For a dairy-free adaptation, use the listed coconut oil or dairy-free butter alternative in the cupcakes and a suitable dairy-free butter alternative in the frosting. Use water or apple cider instead of milk if needed.
- Add liquid to the frosting gradually to avoid making it too thin. Confirm the original baking temperature, baking time, and yield before publishing the final recipe card.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
Keywords: Apple Cider Cupcakes, Spiced Buttercream Frosting, Apple Cider Cupcakes Recipe, Fall Cupcakes, Cinnamon Cupcakes, Gluten-Free Cupcakes