Apple Cider Cupcakes
Yield: 12 cupcakes
  • ½ cup unsalted butter, softened
  • ⅔ cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¾ cup fresh apple cider
  • 1 stick of unsalted butter, softened (8 tablespoons)
  • 8 oz of cream cheese, softened
  • 4 cups of powdered sugar
  • 2 tablespoons apple cider
  • 1 teaspoon vanilla extract
  • cinnamon and nutmeg for sprinkling
  1. Preheat oven to 350F. Line a cupcake tin with liners- set aside.
  2. Cream together the butter and brown sugar. Add the eggs, one at a time and the vanilla extract, mixing until smooth, scraping down the bowl as needed.
  3. In another bowl stir together the flour, baking powder, salt, cinnamon & nutmeg. Add about ⅓ of the dry ingredients into the butter mixture, mixing on low until just combined.
  4. Add about half of the apple cider and continue mixing on low. Add another ⅓ of the dry ingredients, the rest of the cider, and finally the last of the dry. Continue to mix on low until just combined, and use a spatula to do the final mix/scraping to ensure you don't over mix the batter.
  5. Divide batter equally amongst the cupcake wells, about ¾ of the way full
  6. Bake for 20-23 minutes or until a toothpick inserted into the middle comes out clean. Let cupcakes cool on a wire rack before frosting.
For the Frosting:
  1. Cream together the butter and cream cheese until smooth. Add in the powdered sugar, 1 cup at a time, mixing well between each addition. Add the apple cider and vanilla, mixing on high until super smooth and creamy.
  2. Spread or pipe frosting on cupcakes however you like and sprinkle with cinnamon and nutmeg.
Recipe adapted from Eat Live Run
Recipe by The Baker Chick at