Apple Cider Cupcakes

There’s nothing quite like the sweet, spiced aroma of apple cider wafting through the kitchen, especially when it’s baked into soft, fluffy cupcakes. Apple cider cupcakes are one of those cozy treats that instantly put you in a good mood — like a warm hug in dessert form. Whether it’s fall or not, they bring a comforting blend of apples, cinnamon, and a hint of tang that tastes like a celebration of all things cozy.

These cupcakes are inspired by the classic autumn drink — but don’t let that limit when you make them. Apple cider gives them an incredible depth of flavor that’s rich yet refreshing, and the spice profile (think cinnamon, nutmeg, maybe a touch of clove) makes each bite warm and inviting. They’re tender, moist, and balanced with just the right amount of sweetness, making them perfect for afternoon snacks, dessert tables, or even brunch.

What really sets these cupcakes apart is how they manage to taste nostalgic and new at the same time. The apple cider is reduced to intensify its flavor, infusing the batter with a bold, fruity essence that doesn’t feel artificial or overpowering. Paired with a silky cinnamon buttercream or a cream cheese frosting, it’s a match made in flavor heaven.

Whether you’re baking for guests or just want to treat yourself, these cupcakes are easy enough for a weekday bake but special enough to share. You won’t need any fancy ingredients or complicated techniques — just a few pantry staples, your favorite apple cider, and a little time to let the magic happen in your kitchen.

Why You’ll Love It

• Packed with Real Apple Cider Flavor: These cupcakes aren’t just apple-flavored — they’re made with real apple cider that’s simmered down to concentrate the taste. Every bite is rich, fruity, and perfectly spiced.
• Super Moist and Tender Crumb: Thanks to the apple cider and a touch of oil or butter in the batter, the texture is soft, light, and melt-in-your-mouth good — no dry cupcakes here!
• Cozy, Warm Spices in Every Bite: Cinnamon, nutmeg, and a hint of clove (if you like) bring that cozy fall flavor we all love, without being overpowering. It’s comfort food in cupcake form.
• Pairs Perfectly with Your Favorite Frosting: Whether you top them with cinnamon cream cheese frosting, salted caramel, or a swirl of vanilla buttercream, these cupcakes are versatile and delicious.
• Perfect for Any Occasion: While they shine in fall, apple cider cupcakes work year-round for potlucks, holiday gatherings, afternoon tea, or just because you want something sweet and special.

Ingredient List

For the Apple Cider Cupcakes:

• 1 cup apple cider (reduced to ½ cup)
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (optional)
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream (or plain Greek yogurt)

For the Frosting (optional but recommended):

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• Pinch of salt
• 1–2 tbsp milk or cream (to thin, if needed)

Ingredient Notes

• Apple cider: Simmering it down to half concentrates the flavor — don’t skip this step! It gives the cupcakes that deep, true apple taste.
• Spices (cinnamon, nutmeg, cloves): Use fresh ground spices if possible — they really boost the cozy, aromatic flavor.
• Sour cream: This adds extra moisture and richness. Greek yogurt works just as well if that’s what you have.
• Butter (in both cake + frosting): Use unsalted so you can control the salt levels. Let it cool slightly after melting for the batter.
• Brown sugar: Adds a deeper, caramel-like sweetness that pairs beautifully with the cider and spices.
• Cream cheese (for frosting): Optional, but it gives a tangy contrast that balances the sweet and spice so well.

Kitchen Equipment Needed

• Saucepan – To reduce the apple cider and concentrate its flavor. I like using a small stainless steel saucepan so I can keep an eye on the reduction.
• Mixing bowls – One for dry ingredients, one for wet. Glass or stainless steel bowls work best for easy cleanup.
• Whisk – To blend dry ingredients and mix wet ingredients smoothly. A balloon whisk helps keep things lump-free.
• Electric hand mixer or stand mixer – For beating the frosting until light and fluffy. I personally love my hand mixer for smaller batches like this.
• Muffin tin + paper liners – To bake your cupcakes evenly and make cleanup easy. Standard 12-cup muffin pans work great — I always use parchment-style liners for a non-stick finish.
• Cookie scoop (optional) – To evenly portion batter into the cupcake liners. Makes filling the cups super quick and mess-free.
• Cooling rack – Helps cupcakes cool evenly after baking. A must if you don’t want soggy bottoms from steam buildup.

Instructions

Step 1: Reduce the Apple Cider

• Pour 1 cup of apple cider into a small saucepan.
• Bring it to a gentle boil over medium heat.
• Let it simmer until it reduces to about ½ cup. This takes around 10–15 minutes.
• Once reduced, set it aside to cool completely before using in the batter.

Pro Tip: Keep an eye on it and stir occasionally to prevent burning. You’re looking for a syrupy, concentrated liquid.

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Step 2: Prep Your Cupcake Pan and Preheat the Oven

• Line a 12-cup muffin tin with paper cupcake liners.
• Preheat your oven to 350°F (175°C).

Pro Tip: If you’re not using liners, grease the cups well with butter or non-stick spray.

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Step 3: Mix the Dry Ingredients

• In a medium mixing bowl, whisk together:
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves (optional)
• Set aside.

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Step 4: Combine the Wet Ingredients

• In a large bowl, whisk together:
  • ½ cup melted butter (slightly cooled)
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • The cooled ½ cup reduced apple cider

Pro Tip: Make sure the cider isn’t hot when adding it to the eggs and sour cream — it could scramble or curdle them.

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Step 5: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet ingredients.
• Whisk gently or fold using a spatula until just combined — no overmixing.
• The batter should be thick but smooth.

Pro Tip: Overmixing can make your cupcakes tough. Stop mixing once no dry flour streaks remain.

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Step 6: Fill and Bake the Cupcakes

• Use a cookie scoop or spoon to divide the batter evenly among the 12 liners. Fill each about ¾ full.
• Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Don’t open the oven too early. Check at the 18-minute mark for doneness.

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Step 7: Cool Completely

• Let the cupcakes cool in the pan for about 5 minutes.
• Then transfer them to a wire rack to cool completely before frosting.

Pro Tip: If you frost while warm, the icing will melt right off — patience is key here!

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Step 8: Make the Frosting (If Using)

• In a medium bowl, beat together:
  • ½ cup softened butter
  • 4 oz softened cream cheese
• Beat until creamy and smooth (1–2 minutes).
• Gradually add 2 cups powdered sugar, 1 tsp cinnamon, and a pinch of salt.
• Add 1–2 tbsp milk or cream to adjust consistency.
• Beat until light and fluffy (about 2–3 more minutes).

Pro Tip: Start the mixer on low when adding powdered sugar — it saves you from a sugar cloud!

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Step 9: Frost and Serve

• Once cupcakes are completely cooled, use a piping bag or butter knife to frost each one.
• Optionally, sprinkle a little extra cinnamon or a dusting of powdered sugar on top for a pretty finish.

Now they’re ready to serve — and probably disappear fast!

Tips and Tricks for Success

• Reduce the cider early: Do this step first so it has time to cool before you mix the batter — it’s essential for deep apple flavor.
• Use room temperature ingredients: Eggs, sour cream, and cream cheese should be at room temp for smooth mixing and even baking.
• Don’t overmix the batter: Stir until the flour is just incorporated — overmixing can make your cupcakes dense or rubbery.
• Scoop evenly for uniform cupcakes: A cookie scoop helps ensure each cupcake bakes at the same rate and looks bakery-perfect.
• Let them cool fully before frosting: Warm cupcakes will melt your frosting into a mess. Patience pays off with prettier results.

Ingredient Substitutions and Variations

• No sour cream?: Use plain Greek yogurt instead — it adds the same moisture and slight tang.
• Dairy-free version: Swap the butter for a neutral oil or vegan butter, and use a dairy-free yogurt and cream cheese for the frosting.
• Extra spice: Add a dash of allspice or cardamom if you like a spicier, more chai-inspired flavor.
• Caramel twist: Drizzle the finished cupcakes with store-bought or homemade caramel sauce for an extra treat.
• Maple frosting: Replace the cinnamon in the frosting with 1 tablespoon of real maple syrup for a sweeter, fall-like finish.

Serving Suggestions

• Top with a caramel drizzle and chopped nuts: It adds a little crunch and sweetness — especially great for fall parties or bake sales.
• Serve with warm spiced apple cider or chai tea: The flavors pair beautifully and make for a cozy treat on a chilly day.
• Add a scoop of vanilla ice cream on the side: Turn these cupcakes into a plated dessert — perfect for dinner guests or a weekend indulgence.
• Dust lightly with powdered sugar and skip the frosting: For a lighter, muffin-style snack that still feels special.
• I love serving these with hot coffee and a side of sliced apples: It’s a sweet-but-balanced midday snack or brunch addition that feels homemade and thoughtful.

Storage and Reheating Instructions

• Store cupcakes (unfrosted or frosted) in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate them (especially if frosted with cream cheese). They’ll keep for up to 5 days — just bring to room temp before serving for best flavor.
• Freeze unfrosted cupcakes for up to 2 months: Wrap individually in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge or on the counter.
• Frosting can also be made ahead and refrigerated: Let it soften at room temperature and re-whip for fluffiness before using.
• To refresh a cupcake, microwave for about 8–10 seconds: This softens the crumb just slightly and brings back that fresh-baked feel — especially nice without frosting!

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Technically yes, but the flavor won’t be as rich or spiced. Apple cider has a more robust, tangy profile that really makes these cupcakes pop. If you do use juice, try adding a pinch of extra cinnamon.

What kind of apple cider should I use?

Go for a non-alcoholic, unfiltered apple cider if possible — the cloudy kind usually has the best flavor. Stay away from sparkling or sweetened versions meant for drinking cold.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them (unfrosted) at room temperature or in the fridge. Frost the day you’re serving for the freshest texture.

How do I know when the cupcakes are done?

Insert a toothpick into the center of one — it should come out clean or with a few moist crumbs. They’ll also spring back lightly when gently pressed on top.

Can I make this recipe into a cake?

Yes! Just pour the batter into a greased 8-inch round or square cake pan and bake at 350°F for about 25–30 minutes, or until a toothpick comes out clean.

What frosting goes best with apple cider cupcakes?

Cinnamon cream cheese frosting is my top pick — tangy, sweet, and spiced! But vanilla buttercream, maple frosting, or even a light caramel glaze also work beautifully.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!