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Apple Cider Cupcakes with Brown Sugar Frosting

Soft spiced apple cider cupcakes topped with creamy brown sugar frosting for a cozy fall dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 392 kcal

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 small saucepan for reducing cider and making frosting base
  • 1 mixing bowls medium and large
  • 1 hand mixer or stand mixer for batter and frosting
  • 1 Whisk for dry ingredients
  • 1 Wire cooling rack for cooling cupcakes

Ingredients
  

For the apple cider cupcakes

  • 2 cups apple cider reduce to 3/4 cup
  • 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 sour cream

For the brown sugar frosting

  • 3/4 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • 2 1/2 to 3 cups powdered sugar add until fluffy and pipeable
  • 1 pinch salt

Optional topping

  • 2 tablespoons crushed graham crackers or streusel crumbs for garnish
  • 1 tablespoon caramel sauce light drizzle, optional

Instructions
 

Prepare the cupcakes

  • Pour the apple cider into a small saucepan and simmer over medium heat until reduced to 3/4 cup, about 15 to 20 minutes. Set aside to cool slightly.
  • Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  • Stir the sour cream into the cooled reduced cider.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the cider mixture, and mix just until combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18 to 20 minutes, 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.

Make the frosting and finish

  • Combine the brown sugar and milk in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes. Cool to room temperature.
  • Beat the softened butter until creamy. Add the cooled brown sugar mixture, vanilla extract, and salt.
  • Gradually beat in the powdered sugar until the frosting is smooth, fluffy, and pipeable.
  • Frost the completely cooled cupcakes with a spoon or piping bag. Garnish with crumbs and a light caramel drizzle if desired.

Notes

Reduce the cider for the best apple flavor. Do not overmix the batter. Let cupcakes cool completely before frosting. For a less sweet finish, use a lighter layer of frosting.