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Easy Apple Cider Cupcakes Recipe with Cream Cheese Frosting

Easy Apple Cider Cupcakes with Cream Cheese Frosting

Tender apple cider cupcakes made with reduced cider, brown sugar, cinnamon, and nutmeg, finished with creamy cinnamon cream cheese frosting.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 cup Apple cider, reduced to 1/2 cup and cooled
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
Cream Cheese Frosting
  • 8 ounces Full-fat brick-style cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 3-3 1/2 cups Sifted confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1 pinch Salt
Optional Garnish
  • As needed Cinnamon sugar
  • As needed Thin apple slices
  • As needed Caramel sauce

Method
 

Step-by-Step
  1. Simmer 1 cup apple cider in a small saucepan until approximately 1/2 cup remains. Cool completely before using.
  2. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
  4. Beat the softened butter and brown sugar for 2–3 minutes, until lighter and fluffy. Add the eggs one at a time, then mix in the vanilla.
  5. Add the dry ingredients in two or three additions, alternating with the cooled cider. Mix only until combined.
  6. Divide the batter among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. Beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, then mix in vanilla, cinnamon, and salt until creamy and spreadable.
  9. Pipe or spread the frosting over the fully cooled cupcakes.
  10. Finish with cinnamon sugar, thin apple slices, or a light caramel drizzle, if desired.

Notes

Use brick-style cream cheese rather than tub-style spread for a firmer frosting. Chill the frosting for 15–20 minutes if it is too soft for piping. Store frosted cupcakes covered in the refrigerator and let them sit briefly at room temperature before serving.