Apple Cider Cupcakes are soft, fluffy cupcakes made with real apple cider and warm fall spices like cinnamon and nutmeg. They taste a lot like a cozy autumn day, even if you bake them any time of year. The apple cider gives these cupcakes a gentle apple flavor that is sweet but not too strong, making them perfect for kids and adults alike. They are often topped with a simple glaze or frosting, but they are also delicious all on their own.
These cupcakes are inspired by classic apple cider drinks and desserts that many families enjoy during cooler months. Instead of drinking apple cider, you bake it right into the batter. As the cupcakes bake, your kitchen fills with a warm, sweet smell that makes everyone excited to grab one as soon as they come out of the oven. They are great for parties, school treats, holidays, or just a fun baking day at home.
You Should Try Apple Cider Cupcakes
You should try Apple Cider Cupcakes because they are easy to make, fun to bake, and full of comforting flavor. You do not need any fancy baking skills or hard to find ingredients. If you can mix batter and use an oven, you can make these cupcakes successfully. This recipe is perfect for beginner bakers and is also a great way to get kids involved in the kitchen.
Another reason to try these cupcakes is how flexible they are. You can dress them up with frosting for a celebration or keep them simple for everyday snacking. They also store well, which means you can bake once and enjoy them for several days. Apple Cider Cupcakes are a wonderful way to turn a simple drink into a sweet and memorable dessert.
Table of Contents
Ingredients you’ll need for Apple Cider Cupcakes
Here is everything you need to make Apple Cider Cupcakes:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup apple cider
- Optional topping: powdered sugar or simple glaze
How to Make Apple Cider Cupcakes
Step 1
Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners. This step helps make sure your cupcakes bake evenly and do not stick to the pan. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently so all the dry ingredients are evenly combined, then set the bowl aside.
Step 2
In a large bowl, add the softened butter and sugar. Using a hand mixer or whisk, beat them together until the mixture looks light and fluffy. This step is important because it helps make the cupcakes soft instead of dense. Add the eggs one at a time, mixing well after each one, then stir in the vanilla extract until everything is smooth.
Step 3
Next, slowly add the dry ingredients to the butter mixture, switching back and forth with the apple cider. Start with some of the dry ingredients, then add a little cider, and keep going until everything is mixed together. Stir gently and stop once the batter is smooth. Overmixing can make cupcakes tough, so mix just until combined. Scoop the batter into the cupcake liners, filling each about two-thirds full.
Step 4
Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then move them to a cooling rack. Once they are completely cool, you can dust them with powdered sugar or drizzle them with a simple glaze if you like.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Mixing bowls one large, one medium
- Measuring cups and spoons
- Hand mixer or whisk
- Rubber spatula
- Muffin pan
- Cupcake liners
- Cooling rack
- Oven
Tips and Variation Ideas
Use fresh apple cider for the best flavor, not apple juice.
If you want stronger apple flavor, reduce the apple cider on the stove before using it.
Do not overmix the batter; gentle mixing makes soft cupcakes.
Add a pinch of cloves for extra fall flavor if you enjoy spices.
What can I serve with this Apple Cider Cupcakes ?
My daughter and I often enjoy these Apple Cider Cupcakes with a cup of tea, and sometimes I like them with coffee. My daughter also likes them with her own milkshake or fruit juice to refresh herself, and sometimes she asks me to put them in her school lunchbox.
Commonly Asked Questions
Can I make these cupcakes without eggs ?
Yes, you can replace each egg with unsweetened applesauce or a flax egg.
Can I add frosting to these cupcakes ?
Yes, vanilla, cream cheese, cinnamon, or caramel frosting pairs very well with them.
Can I freeze Apple Cider Cupcakes ?
Yes, unfrosted cupcakes freeze well for up to two months.
Can I use whole wheat flour instead of all purpose flour ?
Yes, but the cupcakes may be slightly denser. You can use half whole wheat and half all-purpose flour for best results.
Apple Cider Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes220
kcal35
minutesapple cider cupcakes, fall cupcakes, apple dessert, easy cupcake recipe, homemade cupcakes, autumn baking
Ingredients
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup apple cider
Optional topping: powdered sugar or simple glaze
Directions
- Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners. This step helps make sure your cupcakes bake evenly and do not stick to the pan. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently so all the dry ingredients are evenly combined, then set the bowl aside.
- In a large bowl, add the softened butter and sugar. Using a hand mixer or whisk, beat them together until the mixture looks light and fluffy. This step is important because it helps make the cupcakes soft instead of dense. Add the eggs one at a time, mixing well after each one, then stir in the vanilla extract until everything is smooth.
- Next, slowly add the dry ingredients to the butter mixture, switching back and forth with the apple cider. Start with some of the dry ingredients, then add a little cider, and keep going until everything is mixed together. Stir gently and stop once the batter is smooth. Overmixing can make cupcakes tough, so mix just until combined. Scoop the batter into the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then move them to a cooling rack. Once they are completely cool, you can dust them with powdered sugar or drizzle them with a simple glaze if you like.
Notes
- Do not overmix the batter; stir just until everything is combined.
- Fill cupcake liners only two thirds full to avoid overflow.
- Test doneness with a toothpick inserted into the center of a cupcake.
- Let cupcakes cool completely before adding frosting or glaze.
