Apple Cider Cupcakes with Spiced Buttercream Frosting: The Ultimate Fall Dessert

Few desserts capture the essence of fall quite like apple cider cupcakes with spiced buttercream frosting. These cupcakes are soft, tender, and infused with concentrated apple cider flavor, then topped with a silky buttercream spiced with cinnamon, nutmeg, and cloves. Every bite tastes like crisp autumn air, cozy sweaters, and warm mugs of cider.

What sets these cupcakes apart is the use of reduced apple cider. By simmering apple cider down before baking, the apple flavor becomes rich and pronounced without adding excess liquid. The result is a cupcake that’s moist, flavorful, and perfectly balanced between sweetness and spice.

Whether you’re baking for a fall party, Thanksgiving dessert table, bake sale, or just because, these apple cider cupcakes are guaranteed to impress.

Why You’ll Love These Apple Cider Cupcakes

• Big Apple Flavor: Reduced cider packs a punch
• Soft, Moist Texture: Perfect crumb every time
• Spiced Buttercream: Warm, cozy flavors
• Seasonal Favorite: Ideal for fall gatherings
• Make-Ahead Friendly: Bake and frost later

What Makes Apple Cider Cupcakes So Special

Unlike apple cupcakes that rely on chunks of fruit, apple cider cupcakes use liquid apple cider reduced on the stove. This intensifies the apple flavor while keeping the crumb light and tender. Paired with brown sugar and warm spices, the cupcakes taste like a cross between apple pie and spice cake.

The spiced buttercream frosting completes the experience. Lightly sweet, fluffy, and aromatic, it enhances the cupcakes without overpowering the delicate apple notes.

Ingredients for Apple Cider Cupcakes with Spiced Buttercream Frosting

Apple Cider Cupcakes

• 2 cups apple cider
• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

Spiced Buttercream Frosting

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• 1–2 tbsp heavy cream or milk
• Pinch of salt

Instructions

Reduce the Apple Cider

1. Pour apple cider into a saucepan and simmer over medium heat until reduced to ½ cup. Cool completely.

Make the Cupcakes

2. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
3. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Cream butter and sugars until light and fluffy.
5. Add eggs one at a time, then vanilla.
6. Mix in reduced apple cider and milk alternately with dry ingredients.
7. Fill liners ⅔ full and bake 18–22 minutes. Cool completely.

Make the Frosting

8. Beat butter until fluffy. Gradually add powdered sugar.
9. Mix in vanilla, spices, salt, and cream until smooth.

Frost and Serve

10. Pipe or spread frosting onto cooled cupcakes. Garnish as desired.

Apple Cider Cupcakes with Spiced Buttercream Frosting

Moist apple cider–infused cupcakes topped with creamy cinnamon-spiced buttercream frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American, Fall

Calories: 360

Ingredients

  

Apple Cider Cupcakes

• 2 cups apple cider
• 2 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves
• 0.5 cup unsalted butter softened
• 0.5 cup granulated sugar
• 0.5 cup brown sugar packed
• 2 eggs large
• 1 tsp vanilla extract
• 0.5 cup milk

Spiced Buttercream Frosting

• 1 cup unsalted butter softened
• 3.5 cups powdered sugar
• 1 tsp vanilla extract
• 1.5 tsp cinnamon
• 0.25 tsp nutmeg
• 1-2 tbsp heavy cream or milk
• salt pinch

Equipment

• Saucepan
• Mixing bowls
• Hand mixer or stand mixer
• Muffin tin

Method

 

1. Simmer apple cider until reduced to 1/2 cup; cool completely.
2. Preheat oven to 350°F (175°C) and line muffin tin.
3. Whisk dry ingredients together.
4. Cream butter and sugars; add eggs and vanilla.
5. Mix in cider and milk alternately with dry ingredients.
6. Bake 18–22 minutes; cool completely.
7. Beat frosting ingredients until fluffy and frost cupcakes.

Notes

Reducing the apple cider intensifies flavor without excess moisture.

Tips for Perfect Apple Cider Cupcakes

• Cool Reduced Cider Completely: Prevents melting batter
• Don’t Overmix: Keeps cupcakes light
• Measure Flour Correctly: Spoon and level
• Use Room Temp Ingredients: Smooth batter and frosting

Variations to Try

• Caramel Apple Cupcakes: Drizzle caramel on frosting
• Maple Buttercream: Swap vanilla for maple extract
• Apple Pie Spice: Use instead of individual spices
• Filled Cupcakes: Add apple butter center

Serving Suggestions

Serve apple cider cupcakes:

• With hot cider or coffee
• On fall dessert tables
• At Thanksgiving gatherings
• For bake sales or potlucks

They’re beautiful, portable, and universally loved.

Storage and Make-Ahead Tips

• Room Temperature: Up to 2 days
• Refrigerator: Up to 5 days
• Freeze Unfrosted: Up to 2 months
• Frost Day Of: Best texture and flavor

Why This Recipe Works

Reducing the cider concentrates flavor without extra moisture. The blend of white and brown sugar balances sweetness and depth, while warm spices enhance the apple flavor. The spiced buttercream ties everything together with a creamy, aromatic finish.

This recipe delivers bakery-quality cupcakes with homemade warmth—perfect for fall baking.