Apple cider cupcakes with Cinnamon Cream Cheese Frosting are a light and fluffy dessert just right for fall! The cupcake is made with apple cider!
Apple Cider Cupcakes:
1and 1/2 cups all purpose flour
1/2cup unsalted butter, melted and slightly cooled(1 stick)
2/3cuppacked brown sugar
2teaspoonspure vanilla extract
Cinnamon Cream Cheese Frosting
8ouncesfull-fat cream cheeseroom temperature
1/2cup1 stick unsalted butter, room temperature
3 1/4cupsconfectioners' sugar
1teaspoonpure vanilla extract
Preheat the oven to 350°F.
Line a 12-cup muffin pan with cupcake liners and set aside.
To make the cupcakes, whisk the flour, baking soda, salt, cinnamon and nutmeg together in a large bowl.
In a separate medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined, about 1 minute.
Whisk in the eggs one at a time until smooth then whisk in the vanilla and apple cider.
Slowly add the wet ingredients to the dry ingredients and stir gently until combined. Scraping down the sides of the bowl with a rubber spatula as needed.
Fill the cupcake liners 3/4 of the way full with batter.
Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely on a wire rack before frosting.
While cooling, make the frosting.In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes.
Add 3 confectioners' sugar, vanilla, cinnamon and salt and beat again on high speed for at least 3 minutes.
Place the frosting in a piping bag and pipe on top of cooled cupcakes.
Store in an air tight container in the refrigerator for up to 5 days.
Baked cupcakes without frosting can be frozen for up to 3 months.
Apple Cider Cupcakes
Amount Per Serving (1 g)
Calories 360Calories from Fat 171
% Daily Value*
Saturated Fat 12g75%
Polyunsaturated Fat 6g
* Percent Daily Values are based on a 2000 calorie diet.