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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!
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Apple Cider Cupcakes with Maple Frosting

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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes

Ingredients

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

Maple Frosting

  • 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

Instructions

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.

Maple Frosting

  • 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!