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Easy Apple Cider Cupcakes

Easy Apple Cider Cupcakes

Soft, cinnamon‑spiced cupcakes made with real apple cider reduction and finished with a silky cider‑cinnamon buttercream. Cozy fall flavor in every bite.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup apple cider Simmer to reduce to about 3/4 cup; divided for batter and frosting
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1.5 tsp ground cinnamon for batter
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter softened, for batter
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1.5 tsp vanilla extract for batter
  • 0.33 cup unsweetened applesauce
  • 0.75 cup unsalted butter softened, for frosting
  • 3 cup powdered sugar sifted if lumpy
  • 0.5 tsp ground cinnamon for frosting
  • 1 tsp vanilla extract for frosting
  • 0.13 tsp fine salt for frosting

Instructions

Preparation Steps

  • Simmer the apple cider in a small saucepan until reduced to about 3/4 cup. Cool completely.
  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, salt, 1 1/2 tsp cinnamon, and nutmeg in a bowl.
  • Cream 1/2 cup softened butter with granulated and brown sugars until light and fluffy, 2–3 minutes.
  • Beat in eggs one at a time, then mix in 1 1/2 tsp vanilla and applesauce.
  • Stir in 1/2 cup of the cooled reduced cider. Reserve the rest for frosting.
  • Add dry ingredients to the wet mixture and stir just until no dry streaks remain.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 17–19 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then cool completely on a rack.
  • Beat 3/4 cup softened butter until creamy. Gradually mix in powdered sugar, cinnamon, salt, and 1 tsp vanilla.
  • Drizzle in 2–3 tbsp of the remaining reduced cider until frosting is smooth and spreadable. Pipe or spread onto cooled cupcakes.

Notes

Variation: Mix 1/2 cup finely diced peeled apple into the batter for extra bits of fruit. For a lighter finish, swap the buttercream with a maple-cream cheese frosting. Storage: Keep frosted cupcakes covered at room temperature up to 2 days or refrigerate up to 5 days. Unfrosted cupcakes freeze well for 2 months. Flavor boost: Brush warm cupcakes with a teaspoon of reduced cider before cooling.
This recipe is an original creation inspired by classic Easy Apple Cider Cupcakes flavors. All ingredient ratios and instructions are independently developed.