Soft, spiced apple cider cupcakes are the most incredible base for a creamy maple syrup buttercream frosting and it all wraps up into one fall-worthy cupcake!
Apple cider isn’t outta style yet, is it? Cause I’m getting a major cupcake vibe right now.
Vibes that involve apple cider hanging out in cupcakes. And maple frosting covering the whole dang thing.
You aren’t gonna hate it, guys. And if by chance you do, I will humbly accept ALL your apple cider cupcake rejects.
Who rejects cupcakes? I honestly don’t know. Probs is not even a thing.
Let’s talk cupcake base. My secret to getting a notable apple cider flavor in these cupcakes is to boil it down on the stove for a little bit. Kinda like we’re making an apple cider concentrate. From there it’s just your standard cupcake ingredients like butter, sugar, etc.
The frosting is absolutely outta this world and it has every right to be because it’s MAPLE and it plays wonderfully with the apple cider flavors we got goin on.
Overall it’s just pretty much fall’s dreamiest cupcake, guys. Feel free to garnish these beauties with whatever ya fancy. I go simple with a few apple slices and call it a day.
Then I eat two of these and call it a good day.
Apple Cider Cupcakes with Maple Frosting
Apple Cider Cupcakes
- 3/4 cup apple cider
- 1/2 cup butter, melted
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1-1/2 cups powdered sugar
- 3 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1-2 tablespoons half and half cream
Apple Cider Cupcakes
- Preheat oven to 350F. Line a 12-cup muffin tin with muffin liners and set aside.
- Place apple cider in a small saucepot over medium-high heat. Bring apple cider to a boil, then reduce heat to medium and let simmer 10-15 minutes until slightly reduced. Remove from heat and cool.
- In a large bowl, whisk melted butter, sugars, eggs, vanilla, and cooled cider until smooth. In a separate medium bowl, whisk flour, baking soda, spices, and salt until combined. Gradually fold flour mixture into liquid until batter is just combined.
- Fill prepared muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes or until top springs back when lightly touched. Cool cupcakes completely on a wire cooling rack.
- Place softened butter and powdered sugar in the bowl of a large stand mixer fitted with a paddle attachment. (or use a handheld mixture and a large bowl) Beat on medium speed 2-3 minutes or until completely creamy. Beat in maple syrup, cinnamon, and just enough half and half to achieve a creamy, pipeable frosting consistency.
- Frost cooled cupcakes with maple frosting and store in refrigerator until ready to serve. Enjoy!