Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

Prep time:  30 mins
Cook time:  17 mins
Total time:  47 mins

Serves: 15-17
Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frosting makes for a mouthwatering fall dessert!



  • 2 eggs
  • 1⅔ cup all purpose flour
  • 1 cup apple cider
  • ⅔ cup 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


  1. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
  2. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
  3. Line standard muffin/cupcake tin with paper or foil liners.
  4. Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.


  1. Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
  2. Gradually add powdered sugar and mix until incorporated.
  3. Add milk until you reach desired consistency (more for thinner frosting).
  4. Transfer to piping bag and frost each cupcake once they have cooled.
  5. Garnish with an apple slice, if desired.
  6. Cupcakes stay fresh at room temperature in an airtight container for 5 days.
  7. Enjoy!


cupcakes adapted from, frosting from

1 Comment on Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

  1. These looks delicious 🙂


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