Spiced apple cider is a fantastic fall flavor that I really wanted to incorporate into a dessert. When I started to see local apple cider popping up in my grocery store, I instantly started to think about what I could bake with it. These delicious Apple Cider Cupcakes are made with a spiced apple cider cake batter, are full of sautéed apple pieces, and are topped with a spiced apple cider buttercream. For even more fall apple flavor, top the cupcakes with more sautéed cinnamon apples and a drizzle of apple cider syrup.
How to Make Apple Cider Cupcakes
Apple Cider Syrup
To get a really concentrated apple cider flavor in the cupcakes and buttercream, reduce apple cider into apple cider syrup. Removing the water from the apple cider concentrates the apple flavor into a thick, sweet syrup. Simply add your apple cider to a saucepan and simmer over medium heat until it reaches the consistency you want. For this recipe, reducing four cups of apple cider to about one cup is perfect. You’ll use this apple cider syrup in the cupcake batter, to flavor the buttercream frosting, and as a drizzle on top of the cupcakes.
Sautéed Apple
The tiny pieces of cinnamon sautéed apple in the cupcakes and frosting might be my favorite part of this dessert. They add a bit of texture and freshness to the whole dessert and just amp up that apple flavor. To make the sautéed apple, peel and dice an apple into small cubes (approximately ¼in x ¼in works well). Add the apple into a sauté pan with the butter, brown sugar, and cinnamon. Sauté over medium heat until the apples soften, about 5 minutes, and set them aside to cool.
Apple Cider Cupcakes
The batter for the Apple Cider Cupcakes is a spice cake batter flavored with apple cider syrup and cinnamon sautéed apples. To make the cupcakes, cream together the butter and sugar speed until the mixture is light and fluffy. This can take a few minutes, so stay patient and scrape down the sides of the bowl as needed. Next, add the eggs, vanilla extract, and sour cream, stirring to combine. Add the salt, baking powder, cinnamon, nutmeg, cloves, and flour, stirring just a few times until the mixture is partially combined. Finish by stirring in the apple cider syrup and sautéed apples until all ingredients are evenly distributed. Scoop the batter into a lined cupcake tin and bake at 350°F for 20-22 minutes, or until a tester inserted into the center of the largest cupcake comes out clean. Set the cupcakes aside to cool on a cooling rack and make the frosting!
Apple Cider Frosting
This spiced Apple Cider Frosting uses my Vanilla Buttercream as a base. This frosting is fluffy, sweet, and slightly tangy. Adding the apple and cinnamon helps to balance out the sweetness from the powdered sugar for a delicious frosting!
To make the frosting, whip softened butter in a mixing bowl until it becomes light and fluffy. This can take longer than you expect, so give it an extra minute or two! Then, add the vanilla extract, salt, and cinnamon, followed by the powdered sugar. When you add the powdered sugar, turn down the speed on the mixer and add each cup one at a time. This will help prevent powdered sugar from getting all over you and the kitchen! Next, add the apple cider syrup and whip on high until the frosting is fluffy and no lumps remain, scraping down the sides of the bowl as needed. If the frosting is a little too thin, add a bit more powdered sugar. If it’s too thick, drizzle in more apple cider syrup or a teaspoon of milk until the consistency is perfect. Have fun decorating, top with a drizzle of apple cider syrup and apple pieces, and enjoy!
If you make the frosting ahead of time, store it in the fridge until your cupcakes are ready to frost. This will harden the frosting, so allow it to come to room temperature and then whip in a mixer for 2-3 minutes to bring back that perfectly fluffy texture.
Serving and Storage
Once frosted, I love serving these cupcakes topped with a drizzle of apple cider syrup and more diced apples. Store extra cupcakes in the refrigerator for 2-3 days after baking. They taste best at room temperature, so if you have leftovers, let them sit at room temperature for 30 minutes to an hour before eating. To freeze, wrap unfrosted cupcakes individually and freeze them for up to two months. Again, allow them to come to room temperature before decorating and eating!
Next time you see apple cider in your grocery store, take the opportunity to bake these Apple Cider Cupcakes! The spiced apple cake is full of a strong apple flavor, thanks to the apple cider syrup and fresh cinnamon sautéed apples. The fluffy apple cider buttercream is topped with even more fresh apple and a drizzle of apple cider syrup. I loved these cupcakes, and I hope you do too!
If you loved these Apple Cider Cupcakes, click on the photos below to check out some other Sugar Dusted Sweets cupcakes!
Apple Cider Cupcakes
Ingredients
Apple Cider Syrup
- 4 cups (1000 g) apple cider
Sautéed Apple
- 1 apple
- 1 tsp (5 g) butter
- ½ tsp (2 g) cinnamon
- 1 tsp (4 g) brown sugar
Apple Cider Cupcakes
- ¼ cup (60 g) unsalted butter softened
- ½ cup (120 g) granulated sugar
- ¼ cup (70 g) sour cream room temperature
- 2 eggs room temperature
- 1 tsp (4 g) vanilla extract
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) salt
- 1 tsp (4 g) cinnamon
- ½ tsp (2 g) nutmeg
- ¼ tsp (~1 g) cloves
- 1 ½ cups 185 g) all-purpose flour
- ½ cup (120 g) apple cider syrup
- ½ sautéed apple mixture
Apple Cider Frosting
- 1 cup (230 g) unsalted butter softened
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) salt
- 3 ½ cups (350 g) powdered sugar
- 3 tbsp (40 g) apple cider syrup
- ½ tsp (2 g) cinnamon
Instructions
Apple Cider Syrup
- Simmer the apple cider in a saucepan over medium heat until reduced to 1 cup, approximately 1 hour. Set aside to cool.
Sautéed Apple
- Peel and dice the apple into small (approximately ¼in x ¼in) cubes.
- Add the chopped apple, butter, brown sugar, and cinnamon to a sauté pan over medium heat and stir until the apple becomes softened, about 5 minutes. Set aside to cool.
Apple Cider Cupcakes
- Preheat the oven to 350°F. Line a standard cupcake tin with cupcake liners or butter and flour each well.
- In a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs, and vanilla extract and stir to combine.
- Mix in the baking powder, salt, cinnamon, nutmeg, cloves, and all-purpose flour. Mix gently until almost combined.
- Add the apple cider syrup and sautéed apple. Stir until all ingredients are evenly combined.
- Scoop into the prepared baking tin and bake at 350°F for 20-25 minutes, or until a tester inserted into the center of the largest cupcake comes out clean.
- Set aside on a cooling rack and cool completely before frosting.
Apple Cider Frosting
- Using an electric mixer or stand mixer fitted with the whisk attachment, beat the butter on medium-high until light in color and fluffy.
- Whisk in the vanilla extract, salt, and cinnamon.
- Add the powdered sugar one cup at a time. Mix on low speed until combined.
- Add the apple cider syrup and whisk the mixture on high speed until fluffy and well combined.
- If the frosting is too thin, add additional powdered sugar in ¼ cup increments until the frosting is the desired texture. If too thick, add more apple cider syrup or milk in 1 tsp increments.
- Frost the cupcakes and top with the remaining sautéed apple and a drizzle of the apple cider syrup. Enjoy!