Cinnamon Apple Cider Cupcakes are warm, spiced treats that bring all the cozy flavors of fall into one sweet bite. Made with apple cider, cinnamon, and tender cake, then topped with creamy frosting, these cupcakes taste just like autumn. I love how the cider adds moisture and flavor while the cinnamon makes them smell incredible as they bake.
Why You’ll Love This Recipe
I love these cupcakes because they’re festive, flavorful, and easy to make. The apple cider makes the cake moist, while the cinnamon adds that nostalgic fall spice. They’re perfect for fall gatherings, Halloween parties, or even Thanksgiving dessert. I can also decorate them with a simple swirl of frosting and a sprinkle of cinnamon sugar for a bakery-style finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Ground cinnamon
-
Unsalted butter (softened)
-
Brown sugar
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Apple cider (reduced slightly for stronger flavor)
-
Optional: apple pie spice or nutmeg for extra warmth
-
Frosting: cream cheese frosting, cinnamon buttercream, or vanilla buttercream
-
Garnishes: cinnamon sugar, apple slices, or caramel drizzle
Directions
-
I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
In a separate bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
-
I beat in the eggs one at a time, then add vanilla extract.
-
I alternate adding the dry ingredients with the apple cider, mixing just until combined.
-
I fill cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
-
I let the cupcakes cool completely before frosting with my choice of frosting.
-
I finish them with a sprinkle of cinnamon sugar, a drizzle of caramel, or a small apple slice for garnish.
Servings and timing
This recipe makes about 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: About 40 minutes
Variations
-
I sometimes fill the cupcakes with apple pie filling for a surprise center.
-
A caramel buttercream frosting makes them taste like a caramel apple.
-
For extra spice, I add cloves or ginger to the batter.
-
A drizzle of maple glaze adds another layer of fall flavor.
storage/reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I let them come to room temperature before serving. They also freeze well—I wrap unfrosted cupcakes tightly and freeze for up to 2 months, then thaw and frost before serving.
FAQs
Can I use apple juice instead of apple cider?
Yes, but apple cider has a stronger flavor, so I prefer it. If I use juice, I add extra cinnamon and spices.
How do I make the cider flavor stronger?
I reduce the cider on the stovetop by simmering it until it thickens slightly—this concentrates the flavor.
What frosting goes best with these cupcakes?
I usually use cream cheese frosting or cinnamon buttercream, but vanilla buttercream also works well.
Can I make these ahead of time?
Yes, I bake the cupcakes a day ahead and store them unfrosted. I frost them just before serving.
How do I keep them moist?
The apple cider helps with moisture, but I also avoid overbaking. Storing them in an airtight container helps keep them soft.
Conclusion
Cinnamon Apple Cider Cupcakes are a festive, cozy dessert that I love making in the fall. They’re moist, full of spice, and topped with creamy frosting that ties everything together. Whether I’m baking them for a party, a family gathering, or just to enjoy with a cup of coffee, these cupcakes always bring that comforting taste of autumn.
Print
Cinnamon Apple Cider Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Cinnamon Apple Cider Cupcakes are moist, spiced fall treats made with apple cider, cinnamon, and a tender cake base. Topped with creamy frosting and festive garnishes, they bring all the cozy flavors of autumn into one sweet bite—perfect for gatherings or holiday celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup apple cider (reduced slightly for stronger flavor)
- Optional: 1/2 tsp apple pie spice or nutmeg
- Frosting: cream cheese frosting, cinnamon buttercream, or vanilla buttercream
- Garnishes: cinnamon sugar, apple slices, or caramel drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and apple cider to the butter mixture, mixing just until combined.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- Frost with cream cheese frosting, cinnamon buttercream, or vanilla buttercream.
- Finish with cinnamon sugar, caramel drizzle, or apple slices as garnish.
Notes
- For stronger apple flavor, reduce the cider by simmering until slightly thickened before using.
- Fill cupcakes with apple pie filling for a surprise center.
- Use caramel buttercream for a caramel apple-inspired variation.
- Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.
- Store frosted cupcakes at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg