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Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe

Apple Cider Cupcakes with Spiced Buttercream Frosting Recipe
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★★★★★

5.1 from 29 reviews

These Apple Cider Cupcakes with Spiced Buttercream Frosting are a moist, flavorful treat perfect for fall or any time you crave the cozy taste of spiced apple cider in a delightful cupcake form. Infused with warm spices like cinnamon, nutmeg, and cloves, and topped with a luscious cinnamon-spiced buttercream, these cupcakes offer an irresistible combination of sweet and aromatic flavors.

Ingredients

Scale

Apple Cider Cupcakes

  • 1 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of cloves
  • 1/2 cup butter, melted (coconut oil or dairy-free butter alternative)
  • 1/2 cup brown sugar
  • 1/3 cup applesauce (sweetened or unsweetened)
  • 1/2 cup apple cider
  • 1 tsp vanilla extract
  • 2 eggs

Spiced Buttercream Frosting

  • 1/2 cup butter, softened
  • 1–2 tbsp water, milk or more apple cider
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 2 cups powdered sugar

Instructions

  1. Prepare Dry Ingredients: In a small mixing bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir well to evenly distribute the spices throughout the flour.
  2. Cream Wet Ingredients: In a large mixing bowl, use a mixer to cream together the melted butter and brown sugar until smooth and combined. Then add applesauce, apple cider, and vanilla extract; mix thoroughly.
  3. Add Eggs: Beat in the eggs one at a time into the wet mixture, mixing well after each to incorporate fully, creating a smooth batter.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until the batter is smooth and uniform, avoiding overmixing.
  5. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick cooking spray to ensure easy removal.
  6. Fill and Bake: Fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 18-22 minutes, or until the cupcakes are springy to touch and a toothpick inserted in the center comes out clean.
  7. Make Spiced Buttercream Frosting: In a large bowl, blend softened butter, 1 tablespoon apple cider, vanilla extract, cinnamon, and nutmeg using a hand mixer until smooth and creamy.
  8. Add Powdered Sugar: Add 1 cup of powdered sugar to the butter mixture and mix well. Add the second cup of powdered sugar and beat again until the frosting is fluffy. If the frosting is too thick, add an additional tablespoon of apple cider or liquid of choice to reach desired consistency.
  9. Frost and Serve: Once cupcakes have cooled completely, frost them generously with the spiced buttercream. Optionally, sprinkle with cinnamon sugar or decorative sprinkles. Serve and enjoy!

Notes

  • You can substitute oat flour with regular all-purpose flour or gluten-free all-purpose flour if preferred.
  • For a dairy-free version, use coconut oil as a substitute for butter and choose a dairy-free butter for frosting.
  • If you want a sweeter apple flavor, use sweetened applesauce; for less sugar, opt for unsweetened.
  • Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • To keep the cupcakes moist, avoid overbaking and always check with a toothpick towards the end of the baking time.

Nutrition

Keywords: apple cider cupcakes, spiced cupcakes, buttercream frosting, gluten free cupcakes, fall desserts, cinnamon cupcakes, autumn baking

Find it online: https://hannahdelgado.com/apple-cider-cupcakes-with-spiced-buttercream-frosting-recipe/