Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

by Sheryl

Prep time: 30 mins | Cook time: 17 mins | Total time: 47 mins | Serves: 15-17

These amazing made from scratch apple cider cupcakes with perfectly sweet brown sugar cinnamon buttercream are always a huge hit and a crowd favorite. A mouthwatering fall dessert that is super to make!



2 eggs
1⅔ cup all-purpose flour
1 cup apple cider
⅔ cup of sugar
½ cup unsalted butter softened
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 tsp. vanilla


1 cup softened butter
3 cup powdered sugar
½ cup light brown sugar
1 tsp cinnamon
2 tbsp milk
1 tsp vanilla

How to make Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

To make the Cupcakes:

Step 1: In a bowl, cream the butter and sugar. Add in the eggs and vanilla. Mixing until incorporated.

Step 2: In another bowl, add the flour, baking powder, ground cinnamon, and salt. Whisk to combine.

Step 3: Alternately add the apple cider and flour mixture into the butter mixture. Gradually mix until incorporated.

Step 4: Using a paper or foil liners, line a standard muffin or cupcake tin.

Step 5: Spoon the batter about 2/3 full into each cupcake liner.

Step 6: Place inside the oven and bake for about 17 to 19 minutes at 350 degrees. Once the inserted toothpick in the center comes out clean, the cupcakes are done.

Step 7: Remove from the oven and allow the cupcakes to completely cool before frosting.

To make the Frosting:

Step 1: In a mixing bowl, whip the butter, brown sugar, cinnamon, and vanilla with a mixer until light and fluffy.

Step 2: Slowly add in the powdered sugar and mix until combined.

Step 3: Stir in the milk until you reached your preferred consistency. Opt for thinner frosting.

Step 4: Shift the frosting into a piping bag. Once the cupcakes are fully cooled, frost them.

Step 5: If desired, you can garnish the cupcakes with a slice of apple each.

Step 6: Store the frosted cupcakes in an airtight container at room temperature to stay fresh for up to 5 days.

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