Must-Try Cinnamon Apple Cider Cupcakes for Cozy Fall Nights

Cinnamon Apple Cider Cupcakes, what an utterly delightful treat that perfectly encapsulates the very essence of autumn! As the leaves begin to turn and a crispness fills the air, there’s an undeniable yearning for comforting flavors that warm us from the inside out. This recipe brings together the beloved, quintessential tastes of the season, creating a dessert that is not only incredibly delicious but also deeply nostalgic.

The combination of apples and cinnamon holds a special place in culinary traditions, often symbolizing harvest, warmth, and cozy gatherings. From rustic apple pies to steaming mugs of cider enjoyed by a crackling fire, these flavors evoke a comforting familiarity that transcends generations. Bringing them together in these charming individual portions offers a modern yet timeless indulgence.

Why are these Cinnamon Apple Cider Cupcakes so irresistible?

It’s the sublime balance: the moist, tender crumb infused with the tangy sweetness of real apple cider, perfectly complemented by the warm, aromatic spice of cinnamon. Each bite offers a harmonious blend of textures and tastes, often crowned with a fluffy, spiced frosting that adds another layer of decadence. I find these Cinnamon Apple Cider Cupcakes to be an absolute joy to bake and share, filling your home with an inviting aroma that promises pure delight. They are the perfect embodiment of fall, ideal for any occasion from a casual get-together to a festive celebration.

this Recipe

Ingredients:

• For the Cinnamon Apple Cider Cupcakes:
  • 2 cups (240g) all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon, plus more for garnish
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1.75 cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.75 cup (180ml) buttermilk, at room temperature (or 0.75 cup milk + 0.75 tablespoon lemon juice/white vinegar, let sit 5 mins)
  • 0.5 cup (120ml) apple cider reduction (instructions below)
• For the Apple Cider Reduction:
  • 2 cups (480ml) apple cider (not apple juice)
• For the Cinnamon Apple Cider Cream Cheese Frosting:
  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • 0.5 cup (113g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons apple cider reduction (from the same batch prepared above), cooled
  • Pinch of salt
• Optional Garnish:
  • Thin apple slices, tossed in lemon juice to prevent browning
  • A sprinkle of cinnamon-sugar mixture (0.5 teaspoon cinnamon + 1 tablespoon granulated sugar)

Making the Apple Cider Reduction:

1. Prepare Your Reduction: Before you dive into the delicious cupcake batter, we need to create the concentrated apple cider flavor that truly elevates these Cinnamon Apple Cider Cupcakes. Pour 2 cups of apple cider into a small saucepan.
2. Simmer and Reduce: Bring the apple cider to a gentle simmer over medium-high heat. Once it starts simmering, reduce the heat to medium-low and let it gently bubble. You’ll want to allow it to reduce, uncovered, for about 15-20 minutes, or until the liquid has thickened and reduced to roughly 0.5 cup. Watch it carefully, especially towards the end, as it can go from perfect to burnt quickly. It should look syrupy and have a deeply concentrated apple aroma. This reduction is the secret weapon for intense apple flavor!
3. Cool Completely: Pour the reduced apple cider into a small heatproof bowl or jar. Set it aside to cool completely to room temperature. This cooling step is crucial for both the cupcake batter and the frosting. If it’s warm when added, it can affect the texture of your batter and melt your frosting. I often make this a day ahead to ensure it’s perfectly chilled and ready to go.

Pre-preparation for Cupcakes:

1. Preheat and Prepare Pans: Before you even think about mixing, preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners. This recipe typically yields about 18-20 cupcakes, so prepare an extra tin if you have one, or be ready to bake in batches.
2. Gather and Measure: Take a moment to gather all your ingredients and measure them out. Ensuring your butter, eggs, and buttermilk are at room temperature is absolutely key for a smooth, emulsified batter and wonderfully tender cupcakes. This seemingly small detail makes a significant difference in the final texture of your Cinnamon Apple Cider Cupcakes.

Crafting the Cupcake Batter:

1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisking ensures these dry ingredients are evenly distributed, especially the leavening agents, which means your cupcakes will rise uniformly and have that lovely, soft texture we’re aiming for. Set this bowl aside for a moment.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl and a handheld electric mixer, beat the softened unsalted butter on medium speed for about 1 minute until it’s creamy and smooth. Then, gradually add the granulated sugar, beating on medium-high speed for 3-5 minutes. You’re looking for a mixture that is light in color and fluffy in texture. This creaming process is vital because it incorporates air into the butter and sugar, which contributes significantly to the light and airy texture of your baked Cinnamon Apple Cider Cupcakes. Make sure to scrape down the sides and bottom of the bowl frequently with a rubber spatula to ensure everything is thoroughly combined.
3. Add Eggs and Vanilla: With the mixer on medium-low speed, add the large eggs one at a time, beating well after each addition until just combined. After all eggs are in, increase the speed to medium and beat for another minute, making sure the mixture is well emulsified. It might look a little curdled at first, but keep beating; it will come together. Finally, add the pure vanilla extract and beat until incorporated.
4. Alternate Dry and Wet Ingredients: Now, we’ll alternate adding the dry ingredient mixture and the buttermilk, starting and ending with the dry ingredients.
   • With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients. Mix until just barely combined – you’ll still see some streaks of flour.
   • Pour in half of the buttermilk and mix until just combined.
   • Add another one-third of the dry ingredients, mixing until almost combined.
   • Pour in the remaining half of the buttermilk and mix until just combined.
   • Finally, add the last one-third of the dry ingredients and mix on low speed until the batter is just smooth and no dry streaks of flour remain. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough, dense cupcakes. We want these Cinnamon Apple Cider Cupcakes to be delicate and moist.
5. Fold in Apple Cider Reduction: Gently fold in the cooled 0.5 cup of apple cider reduction you prepared earlier. Use your rubber spatula to carefully incorporate it into the batter until evenly distributed. This ensures that wonderful concentrated apple flavor permeates every bite.

Baking the Cupcakes:

1. Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared muffin liners. I like to use an ice cream scoop for this, as it helps ensure consistent sizing for even baking. Fill each liner about two-thirds full; don’t overfill, or your cupcakes might overflow their wrappers and lose their nice domed top.
2. Bake to Perfection: Transfer the muffin tins to your preheated oven. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean, with no wet batter attached. The tops should be golden brown and spring back lightly when gently touched. Keep an eye on them, as oven temperatures can vary, and baking times are always a guideline. The aroma of cinnamon and apple baking will fill your kitchen, a sure sign of these delightful Cinnamon Apple Cider Cupcakes.
3. Cool Thoroughly: Once baked, remove the cupcake tins from the oven and let the cupcakes cool in the tins for about 5-10 minutes. This allows them to firm up slightly before you move them. Then, carefully transfer the warm cupcakes to a wire rack to cool completely. This step is absolutely crucial. Frosting warm cupcakes will result in a melted, runny mess, so patience is a virtue here.

Whipping Up the Cinnamon Apple Cider Cream Cheese Frosting:

1. Soften Ingredients: Ensure your full-fat cream cheese and unsalted butter are both at proper room temperature. This is non-negotiable for a perfectly smooth, lump-free cream cheese frosting. If they are too cold, your frosting will be lumpy and difficult to work with. If they are too warm, the frosting might be too soft and runny.
2. Beat Cream Cheese and Butter: In the bowl of your stand mixer fitted with the paddle attachment, or with a large bowl and a handheld electric mixer, beat the softened cream cheese and butter together on medium speed for 2-3 minutes. You want this mixture to be wonderfully smooth and creamy, with no lumps of cream cheese remaining. Scrape down the sides and bottom of the bowl periodically to ensure everything is thoroughly combined. This is the foundation of a great cream cheese frosting.
3. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time, mixing until each addition is fully incorporated before adding more. Sifting the powdered sugar beforehand is a small but mighty step that prevents lumps, ensuring a silky-smooth frosting texture. Once all the powdered sugar is added, increase the speed to medium and beat for another 1-2 minutes until the frosting is light and fluffy.
4. Incorporate Flavorings: Add the pure vanilla extract, the ground cinnamon, and a pinch of salt to the frosting. Beat on medium speed until these are well combined. The salt helps to balance the sweetness and really brings out the rich flavors of the cinnamon and apple.
5. Add Apple Cider Reduction: Finally, add 2-3 tablespoons of the cooled apple cider reduction to the frosting. Start with 2 tablespoons and assess the consistency; if you prefer a stronger apple flavor or a slightly thinner frosting, add the third tablespoon. Beat on medium speed until the frosting is smooth, creamy, and wonderfully fragrant with apple and cinnamon. Be careful not to overbeat cream cheese frosting, as it can cause it to become too thin and lose its structure. Mix until just combined and smooth.

Assembling and Finishing Touches:

1. Frost the Cooled Cupcakes: Once your Cinnamon Apple Cider Cupcakes are completely cool, it’s time for the best part – frosting! You can use an offset spatula to spread the frosting generously over each cupcake, or for a more professional look, transfer the frosting to a piping bag fitted with your favorite decorative tip (I love a large star tip for cupcakes). Pipe a beautiful swirl of frosting onto each cupcake.
2. Garnish (Optional but Recommended!): For an extra touch of elegance and flavor, sprinkle each frosted cupcake with a light dusting of the cinnamon-sugar mixture. Alternatively, or in addition, you can carefully place a small, thin apple slice on top of the frosting. The apple slices not only look lovely but also add a fresh, crisp contrast to the rich, moist cupcake and creamy frosting.
3. Serve and Enjoy: These Cinnamon Apple Cider Cupcakes are best enjoyed at room temperature. The flavors truly shine when they’re not too cold. Share them with friends and family, or simply savor one yourself with a warm cup of coffee or tea. They are an absolute delight, embodying all the cozy, comforting flavors of fall in every single bite.

Conclusion:

After walking you through every step, I’m genuinely so excited for you to experience the magic of these cupcakes. This isn’t just another dessert recipe; it’s an invitation to bring the comforting, fragrant essence of autumn into your kitchen, no matter the season. These Cinnamon Apple Cider Cupcakes are truly a standout, offering a moist, tender crumb infused with the concentrated sweetness and tang of apple cider, perfectly balanced by the warm, inviting spice of cinnamon. It’s a flavor profile that evokes cozy evenings, crisp air, and the simple joy of homemade treats. I’ve worked hard to ensure this recipe delivers maximum flavor with straightforward instructions, making it accessible for bakers of all skill levels. From the moment the aroma fills your home, you’ll understand why these cupcakes are destined to become a staple in your baking repertoire. They’re not just delicious; they’re a little hug in cupcake form, perfect for brightening any day or celebrating any occasion. The subtle tang of the apple cider reduction, coupled with the rich spice, creates an unforgettable taste that will have everyone asking for your secret.

Now, let’s talk about making these beauties even more spectacular and versatile. While they are absolutely divine as is, straight from the cooling rack, there are so many ways to enjoy and customize your creations. For serving, imagine presenting these cupcakes at your next brunch with a steaming mug of spiced tea or a rich, dark coffee. They also make a fantastic, not-too-heavy dessert after a hearty meal, perhaps garnished with a delicate dusting of extra cinnamon or a tiny, thinly sliced apple crisp for an elegant touch. If you’re feeling a bit adventurous, a light drizzle of homemade caramel sauce over the top of the frosting can elevate them to an entirely new level of decadence.

Considering variations? The possibilities are delightfully endless! You could easily incorporate a handful of finely chopped walnuts or pecans into the batter for an added textural crunch that complements the soft cake beautifully. For those who love a bit of boozy warmth, try adding a tablespoon of dark rum or bourbon to your apple cider reduction for a sophisticated adult twist – it truly enhances the existing flavors without overpowering them. If you prefer a different frosting, a classic cream cheese frosting would also be a magnificent pairing, offering a tangy counterpoint to the sweet, spiced cake. You could even experiment with different apple varieties; a Granny Smith might offer a sharper tartness, while a Honeycrisp would lean into a sweeter, more aromatic profile. For a holiday touch, consider adding a pinch of ground nutmeg or cloves alongside the cinnamon. And for those with dietary considerations, this recipe is quite adaptable; with a few simple substitutions for gluten-free flour blends or alternative sugars, you can tailor it to fit various needs without compromising on flavor or texture.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves and give these Cinnamon Apple Cider Cupcakes a try this week. You won’t regret it! The joy of baking them is only surpassed by the sheer pleasure of tasting that first, perfect bite. Baking should be a fun, rewarding experience, and I truly believe this recipe embodies that spirit. Once you’ve baked your batch, I’d absolutely love to hear about your experience. Did you add any unique twists? How did your family and friends react? Please, share your baking triumphs, your delightful photos, and any creative variations you came up with. Your feedback and stories are what make this community so vibrant and inspiring. Don’t be shy – snap a picture of your gorgeous cupcakes and share it with us! Happy baking, and I can’t wait to see what deliciousness you create!

Cinnamon Apple Cider Cupcakes

An utterly delightful treat that perfectly encapsulates the very essence of autumn! This recipe brings together the beloved, quintessential tastes of the season, creating a dessert that is not only incredibly delicious but also deeply nostalgic.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
3 Hours

Servings
18-20 cupcakes

Ingredients

• 2 cups (240g) all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup (226g) unsalted butter, softened
• 1.75 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.75 cup (180ml) buttermilk (or 0.75 cup milk + 0.75 tablespoon lemon juice/white vinegar, let sit 5 mins)
• 0.5 cup (120ml) apple cider reduction (from 2 cups apple cider)
• 8 ounces (226g) cream cheese, softened
• 0.5 cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon ground cinnamon (for frosting)
• 2-3 tablespoons apple cider reduction, cooled (for frosting)
• Pinch of salt (for frosting)
• Thin apple slices, tossed in lemon juice (optional garnish)
• Cinnamon-sugar mixture (0.5 tsp cinnamon + 1 tbsp granulated sugar) (optional garnish)

Instructions

1. Step 1
   Pour 2 cups non-alcoholic apple cider into a small saucepan. Bring to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 15-20 minutes until liquid thickens and reduces to approximately 0.5 cup. Watch carefully to prevent burning. Pour into a heatproof bowl and cool completely.
2. Step 2
   Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. Ensure all cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature.
3. Step 3
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon ground cinnamon. Set aside.
4. Step 4
   In a stand mixer (or with a handheld mixer), beat 1 cup softened unsalted butter until creamy (about 1 minute). Gradually add 1.75 cups granulated sugar; beat on medium-high speed for 3-5 minutes until light and fluffy. Scrape down bowl.
5. Step 5
   Add 3 eggs one at a time, beating well after each. Beat for another minute after all eggs are added. Mix in 1 teaspoon vanilla extract.
6. Step 6
   Alternately add dry ingredient mixture and 0.75 cup buttermilk to the wet mixture, starting and ending with dry. Mix on low speed until just combined and no dry streaks of flour remain. Do not overmix.
7. Step 7
   Gently fold in the cooled 0.5 cup apple cider reduction until evenly distributed.
8. Step 8
   Divide batter evenly among prepared muffin liners, filling each two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in tins for 5-10 minutes, then transfer to a wire rack to cool completely.
9. Step 9
   In a stand mixer, beat 8 ounces softened cream cheese and 0.5 cup softened unsalted butter for 2-3 minutes until smooth. Gradually add 4 cups sifted powdered sugar on low speed, then increase to medium and beat for 1-2 minutes until light and fluffy. Mix in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Add 2-3 tablespoons of the cooled apple cider reduction; beat until smooth and creamy. Do not overbeat.
10. Step 10
    Once cupcakes are completely cool, frost generously. Garnish with an optional sprinkle of cinnamon-sugar mixture or a thin apple slice.
11. Step 11
    Serve cupcakes at room temperature for the best flavor.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.