clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
apple cider cupcake with cinnamon sugar frosting drizzled with caramel

Apple Cider Cupcakes with Cinnamon Sugar Buttercream

  • Author: Kara - Sweetly Splendid
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 14 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Apple Cider Cupcakes - these delicious cupcakes are full of Fall cider flavor and topped with a cinnamon sugar buttercream. A warm spiced cupcake with an indulgent sweet frosting.



Apple Cider Cupcakes

  • ½ cup unsalted butter, softened
  • ⅔ cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt

Cinnamon Sugar Frosting

  • 1 cup unsalted butter, softened
  • ½ cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 ½ cups powdered sugar


  • Caramel Sauce (I use store bought)


Apple Cider Cupcakes

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the butter, brown sugar, and white sugar.
  3. Once creamed together, add in the eggs, vanilla extract, and apple cider.
  4. Gently add in the flour, baking powder, cinnamon, and salt mixing just until combined. Do not over mix. This will cause air pockets and your cupcakes will be dense.
  5. Fill each liner 2/3 of the way full.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and muffin tin. Set aside to cool completely.

Cinnamon Sugar Buttercream

  1. Cream together butter and brown sugar. Add in cinnamon and vanilla.
  2. Once the butter mixture is fully whipped, add in the powdered sugar a little at a time to avoid a mess.
  3. Pipe on to fully cooled cupcakes. I used a 1M Wilton tip.
  4. Drizzle with caramel.


  • It's very important to let your butter soften when you make your buttercream. The key to a great, fluffy buttercream is to have softened butter and cream it together properly with the sugar.
  • Don't overfill your cupcake liners. Your cupcakes will be uneven and spill. By filling them 2/3 of the way, they will rise properly and evenly.
  • If your frosting is a little too thick, you can add a splash of milk to thin it out. Add very little at a time to avoid adding too much.


  • Serving Size: 1 cupcake
  • Calories: 522
  • Sugar: 54
  • Sodium: 102
  • Fat: 27.1
  • Saturated Fat: 16.9
  • Carbohydrates: 69
  • Fiber: .7
  • Protein: 2.9
  • Cholesterol: 93

Keywords: desserts, cupcakes, apple