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Apple Cider Cupcakes

Apple cider cupcakes are made with reduced cider, warm cinnamon, and nutmeg for a tender, lightly spiced crumb. Finished with fluffy buttercream frosting, they bake in a standard 12-cup muffin pan.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup apple cider
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.33 cup vegetable oil
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
For the frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp whole milk

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the cupcakes
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 10 to 15 minutes.
  2. Cool the cider reduction to room temperature.
  3. Heat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
  4. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  5. Whisk the vegetable oil, brown sugar, egg, sour cream, and vanilla in a large bowl until smooth.
  6. Whisk the cooled cider reduction into the wet mixture.
  7. Fold the dry mixture into the wet mixture just until no dry flour remains.
  8. Divide the batter evenly among the liners.
  9. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the cupcakes in the pan for 5 minutes.
  11. Transfer the cupcakes to a wire rack to cool completely.
Make the frosting
  1. Beat the butter in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar.
  3. Add the milk and beat until fluffy.
Frost the cupcakes
  1. Spread the frosting over the completely cooled cupcakes.

Notes

For a tender crumb, fold the dry mixture in only until no dry flour remains. Store frosted cupcakes in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use dairy-free butter, milk, and sour cream.