Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frosting makes for a mouthwatering fall dessert!
Cupcakes are one of my favorite desserts to make and these Apple Cider Cupcakes are my favorite of all time and so popular. They are easier than making an entire cake, easier to frost, easier to photograph (which I realize only applies to me and other weird people who photograph their food), AND they are just plain fun. Speaking of fun, remember my Fruity Pebbles cupcakes from earlier this year? That’s all….just wanted to see if you remembered them. No other reason other than they are awesome.
I’m so glad you’re here! Follow along on Pinterest and Instagram for more inspiration!
Let’s go back to the “easier to photograph” part. When I make a whole cake there’s no other way around it than for me to tear into it in order to have a slice to photograph. This has not gone over very well when this said cake is for a special occasion or to bring to someone else’s party as a dish to pass. Not to say this has ever stopped me (it hasn’t) but there’s just something so not classy about bringing a cake somewhere that has already been chopped up. Ha, ha. I have to say, though, I have gotten a lot better over the years about masking my hack jobs. Re-frosting and patching up a cake is tons of fun (sarcasm).
Anyways…..these Apple Cider Cupcakes. These bad boys would be an awesome Thanksgiving dessert! They come out as pretty dense cupcakes, not all fluffy and cake-like as you might imagine. They have more of the consistency of muffins. That being said, if you leave the frosting off, these can serve as muffins for a wonderful fall breakfast. Dessert for breakfast is ALWAYS a good idea. Leave the frosting off? I know…I’m taking crazy pills. The point I’m trying to make is that the cupcakes definitely pack enough flavor that you wouldn’t even need to adorn them with the brown sugar cinnamon frosting. They could stand on their own two feet (do cupcakes have feet?), but let’s not go crazy here. Add the frosting. Definitely add the frosting.
This recipe is brought to you by the fact that I had an entire gallon of apple cider in the fridge and I’m the only one who drinks it. Solution: make desserts with it. And eat those yourself, too. For the record, I had planned on giving them away but my plans fell through…so don’t judge! Side note: please make these Monster Cookie Dough Cupcakes from my blog at some point in time. You can thank me later.
Here is my “how to” video with step-by-step instructions on how to make these apple cider cupcakes!
- Cupcakes:
- 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
- Frosting:
- 1 cup softened butter
- 3 cup powdered sugar
- ½ cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla
- Cupcakes:
- 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.
- 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.
- Line standard muffin/cupcake tin with paper or foil liners.
- 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.
- Frosting:
- Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
- Gradually add powdered sugar and mix until incorporated.
- Add milk until you reach desired consistency (more for thinner frosting).
- Transfer to piping bag and frost each cupcake once they have cooled.
- Garnish with an apple slice, if desired.
- Cupcakes stay fresh at room temperature in an airtight container for 5 days.
- Enjoy!
Recipe source: cupcakes adapted from somethingswanky.com, frosting from simpleethrifty.com
Oh these looks so pretty! Love the background in your photos too!
Oh My – I am speechless – I don’t think I’ve ever seen or had an apple cider cupcake before, Ashley! These are way more fun than a cake and easier to photograph too AND they have APPLE CIDER IN them!!! Oooh and look at that mile-high frosting! Fantabulous!
Wait. Did you just say that nobody else in your house drinks apple cider? I’m coming over, stat. 🙂 I totally agree that cupcakes so way easier to photograph than whole cakes. I try not to cut into cakes early but sometimes it’s hard to control myself!
This looks delicious! And I would certainly like to eat cupcakes with buttercream for breakfast. YOLO 😉
Ooooo what an awesome flavor for a cupcake!! I’ll take one with my lunch please! 🙂
I wouldn’t give these cupcakes away either! I would hide them away and sneak a sugary fueled bite every five minutes.
OMG these look Amazing! I’m going to pin these as I have a bunch of apple cider in the fridge.
Great cupcake and so, so true about baking cakes and wanting to slice it to take pics for your blog! I can definitely relate to that (never thought about repairing it!). Great use of your apple cider!
These are so cute! I totally agree with you about cupcakes, but STILL I haven’t made them in FOREVER!! What is wrong with me!
I guess I wasn’t expecting these to have such a strong vinegar taste when they were done baking! Haha silly me. They are definitely moist and have all the right qualities, I might have to add a little baking soda in there to counter the vinegar ( like a crazy cake) thanks for the recipe!
So I just realized what a silly mistake my baby brain has committed….I used apple cider vinegar instead of apple cider, hence the vinegar taste. Ps….I’ll never comment again bahahaha
Katie this just made me laugh so hard!!!! But I AM sorry that happened and ruined your cupcakes 🙁 but thanks for the laugh today- those errors happen to all of us at one point or another!
I just made these. They taste delicious but they sank down in the middle a bit. What did I do wrong? I cooked for 16 min. Thx!
Did you open the oven at all during baking? I read a tip one time to prevent sinking in cakes and cupcakes and that’s not opening the oven and letting heat out.
Lainee
Mm
Do you live at a higher altitude? That would,cause them to fall if you didn’t adjust the recipe.
Mine did the same thing. Followed the recipe to a T. They tasted great but look funny!!
yea. so i just did the same thing. omgggggg
Lmbooo
OMGsh I did the same thing. I’m lmao right now!!!! Bahahahahahaha
Katie,
I did the same thing! I remember thinking that is a lot of vinegar and kept thinking something was wrong. I doubled the recipe so put 2 cups of vinegar. It was like getting punched in the face with every bite. Lol They were awful. I may try again using the actual recipe if I can ever get my husband and kids to forgive me.
I love you!!! I have done this as well!!! You are my people!!! We own it and this happens 😉
Oh my word!!! 🤣🤣🤣 After I read “vinegar taste” I went back to the recipe not remembering any vinegar…then I read more of the comments. 🤣🤣🤣
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I used this recipe today to make a layer cake for a bridal shower! I’m sure it’s going to taste delicious but for some reason they aren’t really rising at all. Any idea on what could be going wrong? Do the cupcakes rise, or is it a denser cake? Thank you!
They will rise some but they are definitely my more on the dense side than the “fluffier” side! Also, make sure your baking powder is fairly new! Hope that helps!
Just looking at the pictures, the cupcakes sre pretty short.
Looks so good, do you think using apple juice would work? Thank you for such a good post.
Sure Annemarie! I don’t see why not! Thank you!!
I made these today when I saw this on Pinterest drinking some apple cider. Delicious! This recipe is definitely a keeper. Thank you for sharing.
Jeannine, I’m so glad you liked them and thanks for coming back to tell me!!
I made these today and they came out SUPER dense (they’re still really delicious). This has never happened to me before so I’m not sure what I did to make that happen. Any ideas? I’d love to make another batch but maybe have them a little fluffier ????
Hi Jessy! Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over-mix your batter, you collapse those bubbles and end up with a dense cake. To avoid this, always mix on a low speed, stopping just as all ingredients blend. Hope that helps!!
Thanks! I’ll try making these again tonight!
I’m just about to use the frosting recipe in some fall baking. I love the apple slice to top the cupcakes
Amy | http://www.yankified.com
Ooo one of my favorite drinks in cupcake form?! The apple slice on top is a charming little touch as well.
Oh my goodness!!! These turned out just absolutely AMAZING! I made them for a family lunch and they were a HUGE hit! People were honestly mad when they were gone! Thank you for posting this delicious recipe!
Do you have any adjustments for high altitude?
Hi,
In my country we get apple cider vinegar not just apple cider.
Using aerated apple juice will be okay? Really want to make this.
Hi Priyanka! Apple juice will work fine!
Do you have any suggested adjustments in temperature or cook time to make mini cupcakes?
Hi Naomi! I would bake them at the same temperature but maybe check them five or six minutes sooner – they will take less time to bake. Check them early as you can always put them back in if need be, but once they’re overbaked there’s nothing you can do and they won’t be soft anymore!
Oh thanks! I’m planning on making some this weekend!
I hope you like them! They are my favorite 🙂 sorry I wasn’t more help!
Hey that’s no problem! It’s trial and error so I’ll see how this goes. 🙂 I want to share with work buddies, so I figured making mini ones would be easier.
I made the mini ones last night. I cooked them at 350 for 11 minutes and they were perfect. My only concern with them is that the bottom of each cupcake isn’t very full. It must have had too many bubbles on the bottom that took away from the cupcake, and the bottoms were almost empty. How could I change that for next time?
In order to get rid of bubbles, drop your tin or tap it on counter sharply 2x. You’ll see bubbles on top of batter
Hey, I know this may sound stupid but is the 350 degrees in celcius or fahrenheit? haha
Thank you!!
NOT a stupid question! It’s Fahrenheit ????????
I just made the cupcakes, they turned out amazing by the way. Now I am about to make the frosting. I was thinking of how I could make the frosting have a bit of a cider taste as well, so I decided to use apple cider instead of milk at the end. Turned out lovely. Thank you for sharing this recipe, it’s a keeper.
I love this idea, Tessa!! I am trying that next time!! So glad you loved the cupcakes.
This is EXACTLY what I have been looking for! Question; do you think adding applesauce to the recipe will punch up the apple flavor even more? Or would that ruin the cupcakes? I’m actually doing mini cupcakes for an early Halloween gathering and I was going for a Carmel Apple recipe, but I saw this and loved it instantly. I’ll be making these today just to try them out before the event. I was hoping that since their minis, the applesauce might help to keep them a bit more moist.
It would definitely change the texture but adding a small amount could probably work! I can’t say from experience though 🙁 Enjoy!!
Hello, I’m Selina and I just made these and they came out so good but my frosting is not thick. I melted the butter 🙁 but they still taste amazing. What I did was cut a small whole and put the filling inside. Ugh so good. Thank you for this.Yes it’s my first time making them.
Yeah the directions say softened butter which means it’s at room temperature, not melted. I’m glad they still tasted great! Next time definitely try the softened butter and they will be perfect 🙂
Are there any adjustments to the recipe for high altitude?
I like to use this site for a guideline! http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
I just tried this recipe. The cupcake itself is delicious! However, i find that the frosting is WAY too sweet.
Most people like it just the way it is but feel free to cut back on the sugar next time! Glad you loved the cupcakes!
for the frosting I only used 2 cups of powdered sugar and just omitted the milk . it was delicious and not too sweet
My frosting started out fluffy. I slowly added the powered sugar at half a cup each until all three cups were incorporated. The frosting came out thin, and I hadn’t even added the milk yet. Is it supposed to be a thinner consistency?
Your butter or kitchen may have been too warm – try putting the frosting in the fridge for 5 minutes (bowl and all) next time then whip up again.
Hello, will this recipe make to cake layers fir a layer cake?
I’m not sure it would be enough for two layers. I’ve never tried that before. Sorry I couldn’t be of more help!
Hi Ashely,
I am trying to make the cupcakes but I am a little confused by the video. Do you need 4 eggs or just 2?
I made these for thanksgiving 2016. And they were a HUGE hit. So so popular and loved that I will be making them again for BOTH my Christmas holiday parties. One thing I will mention that I adapted, I skipped out on the milk in the frosting. The buttercream frosting was thick, but it held its shape. Which was helpful when I was designing maple leaves and other fun creations on top. I think if I had added the milk it would have been too thin for fun decorative designs. Still tasted amazing and not too sweet!!
Thanks so much for letting me know Katie! So glad you liked them!
My husband took one bite of these cupcakes and his eyes rolled into the back of his head in pleasure. He immediately requested that I make these for his birthday…and every other time I make cupcakes for the rest of our lives. I’ve been raving about and sharing them with everyone I’ve come in contact with for the past two days. These are amazing!!!!
Wow!! Thank you so much Kim! And thanks for taking the time to come back and let me know 🙂
I made these for Thanksgiving and they turned out perfect!! Huge hit with the family, and my fiancé said it was the best cupcake he’s ever had. I’ll definitely be making them again next year!
Wow!! Thanks so much for coming back to let me know, Erin!
I know this is an anti-cake post but I would like to do a cake for thanksgiving. Any advice on an temperature or time differences? Oh and pan size?
Thanks!
I wonder…could I substitute some ginger ale for some of the apple cider for fluffier cupcakes?
I love love apple cider! These cupcakes look perfect for fall and so yummy!
Can this recipe be doubled?
Yes it can be doubled
Anyone make these as mini cupcakes? I’m looking to make them for a Thanksgiving gathering and a one-bite dessert would be perfect. Any tips or modifications to the recipe that you would suggest?
Thanks for the recipe! Can’t wait to try it!
Yes I make the mini ones all the time! Bake at 350° for about 11 minutes, but be sure to check them around that time because ovens vary! You will have a lot of frosting leftover though, so I would suggest half the recipe for frosting, or double the cupcake recipe. Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups. Otherwise the mini cupcakes will have a lot of air bubbles on the bottom and make the cupcake look empty. Hope this helps!
If I want to do a cake, what size pan and how long?
Alix I haven’t tried to make a cake with it yet. Hopefully someone else has and can help you. If you do try it though, please comment back on here with the size pan used and how long you baked for. I would love to try it sometime!
So I haven’t made this yet, but I did research today so I could be ready to bake on Wednesday. From what you’ve said here, I’d estimate that this recipe makes about 6 cups of batter. 6 cups of batter fits into a 9″, 1.5″ tall round pan, or an 8″, 2″ tall round pan. The recommended cooking time is about 30 (for the 9″) and 40 mins (for the 8″) at 350 F. Since I’m making 2 other desserts I’m going to do the single layer, diminutive cake, instead of doubling up for a layer cake. I’ll let you know about my results.
Made the cake. It was UNBELIEVEABLE! I would say, if you were to make a 2 tier cake, you probably wouldn’t have to increase the amount of icing. I love that the cake wasn’t too sweet but the icing really balanced it out. It was SO good and it’s definitely going in my thanksgiving rotation.
Thanks so much for the tips, Naomi! That’s very helpful!
Love this recipe. It was so delicious! I’d love to turn this into a cake for thanksgiving. How would I do that? Do I need to change ingredients or just bake time and temp? What would it be?
Thanks!
I couldn’t stop starring at these cupcakes, they are so mesmerizing. They look so scrumptious and the addition of apple cider and cinnamon butter cream gives this recipe a twist in taste from the traditional flavors.
These are super tasty! But, why did my frosting come out so thin? I was basically pouring it into my piping bag, and I had to put it in the fridge to firm it up.
I keep having the same issue as well. Would love some insight!
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These are so good! I reduced the apple juice (I didnt have cider) just a little and it increased the flavour, I also added it to the frosting instead of milk!
Did you use cake flour or all purpose. They are good but kinda flour-y tasting. More like a muffin but still moist.
I just made these. They taste awesome, but the frosting was extremely crunchy due to the brown sugar. I could barely enjoy eating it. I would definitely find a different frosting recipe that doesn’t use brown sugar. Like I said in the beginning, the flavor is Awesome!
Yeah, it has a granular texture to it. I will try a different icing next time I make them!
Thanks for sharing! How far ahead can I make the frosting?
I love these! My only issue with the frosting, is every single time I make the frosting it is not as fluffy as shown in the pictures or video. I followed the recipe exactly as it is written. Help!
Are you allowing the butter to get too soft?
These cupcakes look amazingly delicious.
I made these with my daughter last night and they were incredible! Love this fun, fall-inspired cupcake idea.
Can’t say they came out looking as beautiful as those in the video/photos, but they sure tasted amazing!
Thanks for the recipe.
Woooww love this recipe. Thanks
My kids will love these.
I just made these heavenly cupcakes.I doubled the recipe to make them for a community dinner.
It made 115 mini cupcakes.
I made 1 1/2 recipe for frosting
I will make them often,so delicious,thank you
These flavors are SO amazing together!
The kiddos will love these for Thanksgiving dessert!
These are my dream dessert! The frosting is perfect!
It looks really good! Would love to add to my Thanksgiving menu!
Delicious and pretty cupcakes for a fall party!
Just made these and wasn’t sure how they were gonna turn out – I’m across the pond and British apple cider is generally carbonated and only semi-sweet. I just assumed American apple cider was the same ???? is it? The cupcakes didn’t rise much but they have the texture of buttermilk pancakes and are frankly delicious haha! Excited to get them frosted.
Argh I meant to rate it 5 stars! ????
I’m so glad you loved them!!
These are delicious, and honestly just as easy to make as cake mix cupcakes. I’ll be using this one frequently in the fall. As for the icing, I used one stick salted butter and one stick unsalted (I like a bit of salt in my sweet) and it is AMAZING. Also, only used two cups of powdered sugar and it was perfect.
Would cake flour make them rise better ?
awesome recipe i can try it
Hope you like it, Jay!
I made this recipe last year for thanksgiving and it was a hit! I made it as a 3 layer cake and topped it with apple cider doughnuts and it looked amazing! Made it again this fall as cupcakes and brought them to the barn I ride horses at and my trainer has been begging for more!
These look good, but where is the recipe?
The recipe is there at the bottom of the post. Let me know if you don’t see it!
What kind of Apple cider did you use?
Just Apple cider from the grocery store ?
These were bangin’! Definitely a huge hit!
They have a great flavor but for some reason when I went to peel the cupcake paper off half of the cake stuck to the bottom of the cupcake paper. Any idea why?
Can I substitute APPLE CIDER for apple juice? I want to make these NOW…and cider isn’t available..?
Any combo of juice and apple sauce or spices?
Yes you can do that
You’ve made my day….any extra spice? Since cider is denser than juice?
I wouldn’t. It will still have been plenty of spice!
Not into the density. Can I sub cake/pastry flour for all purpose or will that throw everything off? (Proper measuring adjustments accounted for obviously )
Of course you can! I think that would out great.
We never buy juices, but we have apple cider vinegar . I wonder what that would do??? I’d probably have to add more sugar?
I wouldn’t use the vinegar in place of the juice. It would ruin the taste.
If I missed it in the comments, my apologies. My mouth is watering! ? What type of wine would you pair with this for Thanksgiving?
How many cupcakes does this make? I want to make these for my sons birthday treat and need to know if I need to double the recipe.
How do you get the icing from melting. It’s not holding well In 75 degree heat here in Michigan
These look delicious!! You wouldn’t happen to know how many carbs are in one of them. My son would love them, but just found out he’s type 1 diabetic and has to take insulin. So it makes baking and cooking a little more challenging. Thanks for your help. If anything more for me!!
I’m sorry – I don’t have that info for you!
These cupcakes are so delicious but for some reason we couldn’t get the frosting to turn out! It was very grainy no matter what we did! Any advice?
I had the same problem as above with the crunchy frosting due to the brown sugar. The cupcakes are awesome tho.
I noticed in the video she posted it was PACKED brown sugar not regular which is the grainy one. I made that mistake too. I just wish she made that clear in her ingredient list as there is 2 different textures of brown sugar. Not everyone watches the videos.
All that means is it is regular brown sugar but PACKED into the measuring cup. So when you scoop it, you pack it in before adding it to the bowl. Hope that helps!
My kids call these the “cinnamon roll cupcakes” (they do taste similar!) and they are constantly asking for them. The only thing I recommend is cutting the frosting recipe in half or even thirds, because it made way too much frosting! I also use Apple cider as a thinner for the frosting instead of milk because otherwise the cinnamon flavor is overpowering and you can’t taste much cider. Myself and my entire family love them! Thanks for this great recipe 🙂
Just made these for my daughter’s birthday party at school! Everyone raved about them! I received several messages from teachers on “how delicious they were” and “I need the recipe”. The frosting is to die for!! We will definitely be making these a reoccurring autumn treat!
These look incredible! I am going to make these and boil down the cider to intensify the flavor! The frosting sounds amazing!
Just wondering what kind of apple cider you used? Was it an alcoholic cider, a cool hot apple cider, or something else? I am excited to make these 🙂
I just used refrigerated apple cider from the farm store across the street! I’m sure they have it at any grocery store, as well 🙂
What about a gluten free version?!
Has anyone tried these adding finely chopped walnuts or pecans? And comment about the icing – it’s my guess that brown sugar grainy crunch is part of the appeal.
Have them in the oven now and they smell delicious. Thank you so much for this recipe!!
(I added 1 tsp if baking soda and 1 tbsp of vegetable oil for moisture.)
The cupcakes raised nicely and smell incredible. Can not wait to frost them!
Fantastic Recipe. Beautifully moist, fluffy and tasty. Got Rave reviews at work! definately a keeper!
These look amazing! Would I be able to add small apple chunks into it, and if so what stage would I do that?
Sure, you can do that as the last step when finishing up the cupcake batter!
I watched the video first and added all the dry ingredients in a bowl, which included the sugar. Then reading the recipe it states to cream the butter and sugar first in a mixer before adding the dry ingredients. I started over placing the first mixture in a bag set aside. Which method is better, or does it not matter? If not, I can make another batch with the dry ingredients I set aside. I definitely have extra frosting!!
Creaming the butter and sugar is important. The sharp edges of the sugar crystals introduce air to the butter which helps the cake rise and have good texture. 🙂
I made these yesterday and they are really wonderful. I reduced 3 cups of apple cider to 1 cup in order to concentrate the flavor. The cake itself is really quite good. Nice crumb, dense, moist, and flavorful!
As far as the cake itself, this was the best technical cupcake recipe I have ever made. The 12 cupcakes were uniform size, rose perfectly, came out golden brown and moist but still light and fluffy. And they tasted delicious!
I generally use 1 cup of butter and 3 cups of powdered sugar to make regular buttercream, so I was worried about adding an additional 1/2 cup of brown sugar. It’s definitely on the sweeter side. It’s still good, but I think it would be just as good as a straight cinnamon buttercream without the brown sugar.
Thanks for a delicious fall recipe!
These are so good. I beat the butter and sugar for about 5 minutes and used cake flour (a little more then the ap flour) and they came out nice and fluffy. They were slightly more dense then other cupcakes but not as dense as i expected and still plenty fluffy
I think I used to much butter.
I made these this week and they were a HUGE hit with my bug group of friends that get together once a month for a dinner/beer night (we live in Portland Oregon so you can’t not do a dinner at one of our 100,000,000 craft breweries). Perfect October cupcake. I used R.W. Knudsen cider & spice to get a little extra flavor in there. I also used about half the powdered sugar for the frosting. I doubled the recipe and 6 cups is just WAY too much, it was sweet enough with 3 for a double-batch 🙂
I’m just curious. Is it possible to bake this recipe as a cake? I’m not a cupcake person but I love the idea of this recipe as a cake. I’m wondering about using an 8″ or 9″ cake or springform pan. I do realize that this would change the baking time. Thoughts?
The first time I made these-I agree, they are a more dense crumb. I used pumpkin pie spice in place of cinnamon in cake and frosting-(I also was out of vanilla and subbed maple syrup.) The only changes I made were to add 1/8 t. salt to frosting-this helped with the sweetness, toned it down a touch. I also used apple juice (not cider) in the recipe and used it in place of milk in frosting. I topped the frosting with Sahale Snacks-comes in a bag that I found at Walmart! It is a snack mix that has cinnamon pecans, walnuts cherries and apples pieces.( I have to admit I picked out the cherries) and chopped up the nuts then sprinkled the apples and nuts on the frosting-it really took them to the next level!
Oh I forgot to add that I also only used 2 cups of powdered sugar in frosting!
My cousins and I made these recently and they were so delicious!! Unfortunately I can’t remember if we adjusted it for high altitude (we are a mile high).
Has anyone here made these at a high altitude? Thanks. ❤️
The butter for the frosting do you use salted or unsalted?
I used unsalted butter! Thank you!
I’m surprised I haven’t seen anyone ask about substituting apple cider for sparkling apple cider. Wondering if that would help with the density?
That is a great idea!
I made this recipe as a mini- cake for my daughter’s birthday. It’s just enough batter for 2 – 6″round cake pans. The baking time was 35-40 min., depending on your oven. It came out perfect and fluffy! I bought new baking powder, and it really does make a difference. My daughter and the rest of the family swooned when they tried this. Definitely in the holiday rotation!!!
How did I find this recipe? They had a baking contest at work, and the theme was “anything apple for autumn”. One of my co-workers entered these cupcakes, and won first prize!!
Such a great recipe!!
I’m sure the recipe is good however the website doesn’t allow it to be printed from my iPad Pro so I can’t try it out. When I choose “print” so the recipe will be formatted for printing, the recipe starts formatting, the print menu comes up, and then it is interrupted by ads before the second page of the recipe is formatted. The print menu then disappears and you’re back to the blog post. Too bad this isn’t compatible with the iPad Pro 12″.
I’m so sorry! I’ll try to figure out why that is!
Yes I too love winter. You never have to feel guilty about taking the snow day off! Cuddle up with your honey and binge watch. Warmer weather entails so much work! Gardening and such. Plus the heat of warmer seasons, I can do without.. The kitchen is too hot to spend any time there!
This looks so delicious! I am definitely going to try this one!
So I made these cupcakes and they didn’t have the apple flavor I was hoping for. Kinda blaming it on cheap grocery store cider. I am gonna get some good orchard fresh cider and try again. My question is what do you think about shredding up a honey crisp apple and adding it to the recipe? Should I cut back on the cider a little since the shredded apple may create some juice as well?
I would leave the cider the same and yes definitely use a good quality cider for a stronger flavor!!
try condensing two cups of cider into one by simmering it down slowly I do not recommend adding shredded Apple that will create steam large and cause the cake around the shredded Apple to become kind of gooey. I’m going to experiment by using a little bit of apple butter as well but I had huge flavor by condensing the apple cider down.
I don’t see anywhere how many calories are in one of these! Do you know?
I made these last year and it came out amazing. I made it this year doubling the recipe and it came out more like banana bread rather than a cupcake. It’s still amazing but I’m confused on what went wrong. Please help
I made these adult version. I used half apple pie whiskey and half apple cider. I also used the same whiskey in the frosting. Not sure if that caused them to bake quicker but mine were done in about 12 minutes. I actually burned a couple. But man are they delicious!
Apple jack? I’m so glad you liked them!
I recommend condensing two cups of apple cider into one by simmering it slowly definitely adds more an apple punch. Going to experiment by using some apple butter as well. But just as is still one of my family favorites.
These cupcakes were very good, however I found the frosting to be way too sweet. I ended up adding some lemon juice and a pinch of salt to cut some of the sweetness. Next time I will use 2 cups powdered sugar, instead of the 3 the recipe calls for.
Hi! I’ve actually been making this recipe for the past couple years! Always SO delicious that I’m thinking of offering to make some for an upcoming wedding I’ll be helping with. But I’m wondering is the frosting supposed to be left with a grainy-like texture? It’s always ends up that way every time I’ve made it. Maybe I’m not mixing it long enough?