Cozy Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
These Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream are unbelievably easy, incredibly delicious, and guaranteed to become a new family favorite. Get ready to bake up a batch of warm, comforting goodness!
Equipment
- Muffin tin
- Medium bowl
- Large bowl
- Stand mixer or hand mixer
- Toothpick
- Wire rack
Ingredients
Cupcakes:
- 1.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 cups unsalted butter softened
- 0.75 cups granulated sugar
- 0.25 cups brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups apple cider
- 0.25 cups buttermilk or regular milk + 1 tsp lemon juice
Buttercream:
- 1 cups unsalted butter softened
- 0.25 cups brown sugar packed
- 2 tsp ground cinnamon
- 3-4 cups powdered sugar
- 3-4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- salt pinch
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider and buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined – don't overmix!
- Fill each cupcake liner about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.
- Beat in the cinnamon and vanilla extract.
- Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream (or milk), until you reach a light and fluffy consistency. Add a pinch of salt.
- Once the cupcakes are completely cool, frost them generously with the buttercream.
Notes
You can substitute pumpkin puree for some of the apple cider for a fun twist. Add chopped pecans or walnuts to the batter for extra crunch. For a richer buttercream, use maple syrup instead of some of the brown sugar.