Apple Cinnamon Cupcakes and Brown Sugar Cinnamon Buttercream

Apple Cider Cupcakes – these satisfying cupcakes are full of Fall cider flavor and topped with a cinnamon sugar buttercream. A warm spiced cupcake with an indulgent sweet frosting.

You will love this Apple Cinnamon Cupcake Recipe

These apple cinnamon cupcakes are not only straightforward to cook, but they are full of Fall flavors. The cupcake is a warm, spiced cupcake full of apple cider flavor.

The cupcakes are topped with a decadent cinnamon sugar frosting that will remind you of the flavors of a churro. It’s buttery, sweet, and full of cinnamon spice. They’re topped off with a sweet, caramel drizzle.

They are a sweet, Fall treat that everyone will love. They make a well-balanced addition to a Halloween dessert table or an excellent Thanksgiving dessert. If you don’t want to make a full cake, these are a great solution. They’ll be a huge hit with everyone!

Apple Cupcake Recipe Ingredients

Apple Cider Cupcakes

• ½ cup unsalted butter, softened
• ⅔ cup brown sugar
• ⅓ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup apple cider
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt

Cinnamon Sugar Frosting

• 1 cup unsalted butter, softened
• ½ cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 ½ cups powdered sugar

Drizzle

• Caramel Sauce (we use store bought)

How to make Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Detailed instructions and measurements are listed in the recipe card at the bottom of this page.

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the butter, brown sugar, and white sugar.
3. Once creamed together, add in the eggs, vanilla extract, and apple cider.
4. Gently add in the flour, baking powder, cinnamon, and salt mixing until combined. Do not over mix. This will cause air pockets and your cupcakes will be dense.
5. Fill each liner 2/3 of the way full.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and muffin tin. Set aside to cool completely.

How to make Brown Sugar Cinnamon Frosting

1. Cream together butter and brown sugar. Add in cinnamon and vanilla.
2. Once the butter mixture is fully whipped, add in the powdered sugar a little at a time to avoid a mess.
3. Pipe on to fully cooled cupcakes. We used a 1M Wilton tip.
4. Drizzle with caramel.

Why is our brown sugar frosting gritty?

Brown sugar frosting can become gritty if the butter and sugar are not creamed together well. It’s important to be sure they are creamed together completely before going to the next step.

Apple Cinnamon Cupcakes Tips and Tricks

• It’s important to let your butter soften when you make your cinnamon sugar buttercream. The key to a great, fluffy buttercream is to have softened butter and cream it together properly with the sugar.
• Don’t overfill your cupcake liners. Your cupcakes will be uneven and spill. By filling them 2/3 of the way, they will rise properly and evenly.
• If your frosting is a little too thick, you can add a splash of milk to thin it out. Add little at a time to avoid adding too much.
• To keep your cupcakes from showing through the liners, we recommend using a grease-proof or foil cupcake liner like These

Apple Cinnamon Cupcake FAQ

Should you refrigerate Apple Cider Cupcakes?

We do not recommend refrigerating cupcakes. The refrigerator can cause cupcakes to dry out and become stale.

How long will our apple cider cupcakes last in the fridge?

Cupcakes will last in the fridge for up to 4 days, but we recommend storing them on the counter at room temperature for 1-2 days instead.

Can we make this apple cupcake recipe ahead of time?

We recommend not making cupcakes any more than 1 day in advance for best results.

Tools you’ll need to make cupcakes

Muffin pan

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Glass mixing bowls

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KitchenAid Stand Mixer

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Measuring cups

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Measuring spoons

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Piping Bag

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Piping Tip: 1M

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Cupcake/muffins liners

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Alterations for picky eaters

Not much would need to be done to these! If they aren’t big on cinnamon, you could go with a standard buttercream.

We often find that people who are picky in terms of cupcakes and cake relates to the frosting/cake ratio. You can easily alter them to have more or less frosting to suit tastes.

Alterations to lower the calories or WW points

Keep in mind that these are meant to be an indulgence! With that said, there are still a few ways to lighten them up.

• Use a sugar and brown sugar substitute (monk fruit sweetener, Swerve, etc.)
• Use a butter substitute, but be careful of texture as it’s important in the frosting
• Omit the caramel drizzle

Prep 15 minutesCook 20 minutesMakes 14 cupcakes

Ingredients

Apple Cider Cupcakes

• ½ cup unsalted butter softened
• ⅔ cup brown sugar
• ⅓ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup apple cider
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt

Cinnamon Sugar Frosting

• 1 cup unsalted butter softened
• ½ cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 ½ cups powdered sugar

Drizzle

• Caramel Sauce I use store bought

Method

Apple Cider Cupcakes

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the butter, brown sugar, and white sugar.
3. Once creamed together, add in the eggs, vanilla extract, and apple cider.
4. Gently add in the flour, baking powder, cinnamon, and salt mixing until combined. Do not over mix. This will cause air pockets and your cupcakes will be dense.
5. Fill each liner 2/3 of the way full.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and muffin tin. Set aside to cool completely.

Cinnamon Sugar Buttercream

1. Cream together butter and brown sugar. Add in cinnamon and vanilla.
2. Once the butter mixture is fully whipped, add in the powdered sugar a little at a time to avoid a mess.
3. Pipe on to fully cooled cupcakes. We used a 1M Wilton tip.
4. Drizzle with caramel.

Notes

• It’s important to let your butter soften when you make your buttercream. The key to a great, fluffy buttercream is to have softened butter and cream it together properly with the sugar.
• Don’t overfill your cupcake liners. Your cupcakes will be uneven and spill. By filling them 2/3 of the way, they will rise properly and evenly.
• If your frosting is a little too thick, you can add a splash of milk to thin it out. Add little at a time to avoid adding too much.