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Apple Cider Cupcakes with Brown Sugar Frosting

Soft, warmly spiced apple cider cupcakes topped with rich and fluffy brown sugar frosting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

For the apple cider cupcakes
  • 2 cups apple cider
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
For the brown sugar frosting
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 3 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Optional topping
  • 1 light sprinkle cake crumbs or cinnamon sugar optional
  • 1 small drizzle caramel sauce optional

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 small saucepan for reducing cider and making frosting
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 hand mixer or stand mixer
  • 1 whisk
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. Pour the apple cider into a small saucepan and simmer over medium heat until reduced to 3/4 cup, about 10 to 15 minutes. Let cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  5. Stir the buttermilk into the cooled reduced cider.
  6. Add the dry ingredients to the butter mixture in two additions, alternating with the cider mixture. Mix just until combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, melt the butter with the brown sugar and milk in a saucepan over medium heat, stirring until smooth. Bring just to a gentle bubble, then remove from the heat and cool for 10 to 15 minutes.
  10. Beat the brown sugar mixture with the powdered sugar, vanilla, and salt until thick, smooth, and fluffy. Add a little more milk, 1 teaspoon at a time, if needed to adjust the texture.
  11. Frost the completely cooled cupcakes with a piping bag or spatula. Finish with cake crumbs, cinnamon sugar, or a tiny caramel drizzle if desired.

Notes

Reduce the apple cider for the best apple flavor. Let the cupcakes cool completely before frosting. If the frosting thickens too much, beat in a little milk, 1 teaspoon at a time. Unfrosted cupcakes can be frozen for up to 2 months.