Easy Apple Cider Cupcakes Brown Sugar (Print Format)
Soft apple cider cupcakes topped with cinnamon-rich brown sugar buttercream—perfect for fall treats or festive gatherings.
# Ingredients:
→ Apple Cider Cupcakes
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup unsalted butter, softened
09 -
3/4 cup granulated sugar
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1/4 cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup apple cider
14 -
1/4 cup buttermilk
→ Brown Sugar Cinnamon Buttercream
15 -
1 cup unsalted butter, softened
16 -
1/4 cup packed brown sugar
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2 teaspoons ground cinnamon
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3 to 4 cups powdered sugar
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3 to 4 tablespoons heavy cream
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1 teaspoon vanilla extract
21 -
Pinch of salt
# Steps:
01 -
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
03 -
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 -
Beat in the eggs one at a time, then stir in the vanilla extract.
05 -
Alternate adding the dry ingredients with the apple cider and buttermilk, starting and ending with the dry mix. Stir until just combined.
06 -
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
07 -
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 -
Beat softened butter and brown sugar until creamy. Add cinnamon and vanilla, then gradually mix in powdered sugar and heavy cream until desired consistency. Add a pinch of salt to taste.
09 -
Frost the cooled cupcakes using a piping bag or spatula. Optionally, sprinkle with cinnamon sugar or drizzle caramel for added flair.
# Tips:
01 -
Using fresh apple cider enhances flavor and makes the cupcakes stand out.