Go Back
–+ servings
Cinnamon Apple Cider Cupcakes

Cinnamon Apple Cider Cupcakes That Embrace Fall's Comfort

Cinnamon Apple Cider Cupcakes are a delightful fall treat infused with warm spices and real apple cider.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Apple Cider Reduced to intensify flavor.
  • 2-3 apples Apples (e.g., Granny Smith, Honeycrisp) Provides texture and tartness.
  • ½ cup Unsalted Butter Consider browning for richer flavor.
  • 1 cup Light Brown Sugar Adds caramel-like sweetness.
  • ½ cup Granulated Sugar Adjust to taste.
  • 1.5 cups Cake Flour Ensures a light texture.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1 teaspoon Ground Cinnamon For warm spice notes.
  • ½ teaspoon Nutmeg For warm spice notes.
  • 2 large Eggs Use room temperature for better mixing.
  • 1 tablespoon Cornstarch For thickening the apple filling.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure softened for easy mixing.
  • 2 cups Powdered Sugar Sift to eliminate lumps.
For the Apple Filling
  • 2 tablespoons Unsalted Butter For richness.
  • 1 tablespoon Granulated Sugar Adjust based on apple tartness.
  • 1 tablespoon Cornstarch Slurry To thicken the apple mixture.

Equipment

  • Medium saucepan
  • Skillet
  • Mixing Bowl
  • Muffin Tin
  • cupcake corer or small knife
  • spatula or piping bag

Method
 

Cupcake Preparation
  1. In a medium saucepan, bring apple cider to a simmer, cooking for about 15 minutes until reduced by half.
  2. Peel and dice apples, then cook in a skillet with butter and sugars for 10-15 minutes until soft.
  3. Make a cornstarch slurry and add it to the softened apple mixture, cooking 1-2 minutes to thicken.
  4. Whisk together dry ingredients and mix wet ingredients separately before combining them.
  5. Preheat oven to 350°F (175°C), line muffin tin, and fill with batter. Bake for 18-22 minutes until done.
  6. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese and butter together, then add powdered sugar for frosting consistency.
  8. Make a hole in each cooled cupcake, fill with apple mixture, and top with cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter to keep cupcakes light and fluffy.

Tried this recipe?

Let us know how it was!