Apple Cider Cupcakes
Soft, moist cupcakes made with real apple cider reduced down for concentrated flavor, warm cinnamon and nutmeg, and a fluffy cinnamon cream cheese frosting dusted with cinnamon sugar. They taste like an apple cider donut in cupcake form — the fall dessert that belongs on every Thanksgiving table.
Ingredients
- 1 1/2 cups apple cider
- 1 3/4 cups all-purpose flour 220 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and slightly cooled 113 g
- 3/4 cup granulated sugar 150 g
- 1/4 cup packed light brown sugar 50 g
- 2 large eggs room temperature
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened 226 g
- 1/2 cup unsalted butter, softened 113 g
- 2 1/2 cups powdered sugar 300 g
- 2 tablespoons reduced apple cider reserved from the reduction
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of fine salt
For garnish (optional):
- Cinnamon sugar and thin dried apple slices
Instructions
- Pour the apple cider into a small saucepan and simmer over medium heat until it reduces from 1 1/2 cups to 3/4 cup, about 12 to 15 minutes. Pour into a measuring cup and let it cool slightly. Reserve 2 tablespoons of the reduction for the frosting.
- Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs one at a time, then the applesauce, vanilla, and 1/2 cup of the cooled reduced cider.
- Fold the dry ingredients into the wet ingredients in two additions, stirring just until no dry streaks remain. Do not overmix — a few small lumps are fine.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 45 minutes. Frost only when fully cool.
- To make the frosting, beat the cream cheese and butter in a large bowl until smooth and fluffy, about 2 minutes. Beat in the powdered sugar one cup at a time, then the reserved 2 tablespoons of cider reduction, cinnamon, vanilla, and salt until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes. Dust lightly with cinnamon sugar and top with a dried apple slice if you like. Serve at room temperature.
Notes
Reduce the cider — do not skip it: simmering 1 1/2 cups down to 3/4 cup concentrates the apple flavor without adding liquid. Flat, unreduced cider makes a bland, wet cupcake.
Use real apple cider, not apple juice: unfiltered cider has the tart, spiced-apple depth this recipe depends on. Juice works in a pinch but tastes noticeably flatter.
Do not overmix the batter: stir just until the flour disappears. Overmixing develops gluten and turns tender cupcakes dense and tough.
Frost only when fully cool: warm cupcakes melt cream cheese frosting into a puddle. If your kitchen is warm, chill the frosted cupcakes for 15 minutes before serving.
Make ahead: bake the cupcakes a day ahead and store unfrosted in an airtight container at room temperature. Frost the day you serve them. The frosted cupcakes keep in the fridge up to 3 days — bring to room temperature 30 minutes before serving.