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Apple Cider Cupcakes with Spiced Buttercream Frosting

Delicious Apple Cider Cupcakes with Spiced Buttercream Frosting

Indulge in these Apple Cider Cupcakes with Spiced Buttercream Frosting that capture the cozy flavors of fall.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/3 cups oat flour Ensure it's super fine for the best texture.
  • 1 tsp baking powder Acts as a leavening agent.
  • 1/4 tsp salt Enhances flavor.
  • 1 1/2 tsp cinnamon Fresh ground is best.
  • 1/2 tsp nutmeg Optional, adjust to taste.
  • 1/4 tsp allspice Highly recommended.
  • pinch cloves Ensure you use ground cloves.
  • 1/2 cups butter, melted Can substitute with coconut oil.
  • 1/2 cups brown sugar Coconut sugar is a great alternative.
  • 1/3 cups applesauce Sweetened or unsweetened can be used.
  • 1/2 cups apple cider Adjust according to sweetness preference.
  • 1 tsp vanilla Opt for pure vanilla.
  • 2 eggs Flax eggs are a suitable substitute.
For the Spiced Buttercream Frosting
  • 2 cups powdered sugar Adjust for desired thickness.
  • 1/2 cups butter, softened Can use dairy-free alternatives.
  • 1-2 tbsp water/milk/apple cider Adjusts frosting consistency.

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Cupcake Pan
  • Paper Liners

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: In a small bowl, whisk together oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves until well combined.
  2. Combine Wet Ingredients: In a large bowl, cream together melted butter and brown sugar until light and fluffy. Add in applesauce, apple cider, vanilla extract, and eggs. Beat for 2-3 minutes until smooth.
  3. Make Cupcake Batter: Gradually fold the dry ingredient mixture into the wet ingredients until smooth and free of lumps.
  4. Preheat Oven: Preheat the oven to 350°F (175°C). Allow the batter to rest for 10-15 minutes before baking.
  5. Fill and Bake: Line a cupcake pan with paper liners and fill each about 3/4 full with batter. Bake for 18-22 minutes until a toothpick comes out clean.
  6. Prepare Frosting: Beat together softened butter, apple cider, vanilla extract, and a sprinkle of cinnamon and nutmeg. Gradually sift in powdered sugar.
  7. Frost Cupcakes: Once the cupcakes are cooled, frost each with the spiced buttercream and add a sprinkle of sugar or cinnamon.
  8. Storage: Store in an airtight container at room temperature for 1-2 days or refrigerate for up to a week.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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