Apple Cider Cupcakes With Cinnamon Cream Cheese

These cupcakes take about 20 minutes in a 350°F oven, and the batter comes together in one bowl with a whisk. No mixer needed until the frosting.

The cider does double duty. Three quarters of a cup goes into the batter for moisture and apple flavor, and two tablespoons go into the cream cheese frosting.

What you get is a soft, lightly spiced cake under a tangy frosting that isn't too sweet. It's a fall dessert that doesn't taste like a candle.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 350°F and line a 12-cup muffin tin with paper liners.

2. Whisk the sugars and oil

In a large bowl, whisk the brown sugar, granulated sugar, salt, olive oil and 1 teaspoon vanilla until it looks like wet sand.

3. Beat in the eggs

Add the eggs one at a time, whisking until each one disappears into the batter before adding the next.

4. Add dry and wet in two rounds

Whisk in the baking soda, cinnamon, half the flour and half the cider. Then add the rest of the flour and cider and whisk until no dry streaks remain.

5. Fill the liners

Divide the batter among the 12 liners, filling each about two thirds full. A scoop makes this neater.

6. Bake 20 minutes

Bake until a toothpick in the center comes out clean, about 20 minutes. Cool the cupcakes completely on a rack.

7. Cream the butter and cheese

With an electric hand mixer, beat the room temperature butter and cream cheese until light and fluffy, about 5 minutes. Don't rush this step.

8. Add the powdered sugar

Mix in the sifted powdered sugar in three or four additions, scraping the bowl between each one.

9. Finish the frosting

Beat in the 1/2 teaspoon cinnamon, 2 tablespoons cider and 2 teaspoons vanilla until smooth.

10. Pipe and dust

Spoon the frosting into a piping bag or zip-top bag and pipe onto the cooled cupcakes. Dust with cinnamon.

Variations

Apple Cider Cupcakes With a Cider Glaze

Skip the cream cheese frosting and whisk 1 cup powdered sugar with 2 tablespoons cider and a pinch of cinnamon. Dip the cooled tops.

Mini Cupcakes

Same batter, mini pan, but start checking at 12 minutes. The batter makes about 36 minis.

Extra Crunch

Sprinkle finely chopped toasted pecans over the frosting right after piping, before it sets.

How to Store Apple Cider Cupcakes

Frequently Asked Questions

Apple Cider Cupcakes With Cinnamon Cream Cheese

Apple cider cupcakes with warm cinnamon and a tangy cream cheese frosting. One bowl, 20 minutes in the oven, and a glaze that tastes like fall.

15 minPrep time20 minCook time65 minTotal12Servings

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Ingredients

• ⅔ cup brown sugar (packed)
• ⅓ cup granulated sugar
• ½ teaspoon kosher salt
• ½ cup olive oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1 ½ cups all purpose flour
• ¾ cup apple cider (see recipe or use store-bought)
• ½ cup unsalted butter (1 stick, room temperature)
• 8 oz cream cheese (room temperature)
• 2 cups powdered sugar (sifted)
• ½ teaspoon cinnamon (plus more for topping)
• 2 tablespoons apple cider (see recipe or use store-bought)
• 2 teaspoons vanilla

Instructions

1. 1Heat the oven — Set the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. 2Whisk the sugars and oil — In a large bowl, whisk the brown sugar, granulated sugar, salt, olive oil and 1 teaspoon vanilla until it looks like wet sand.
3. 3Beat in the eggs — Add the eggs one at a time, whisking until each one disappears into the batter before adding the next.
4. 4Add dry and wet in two rounds — Whisk in the baking soda, cinnamon, half the flour and half the cider. Then add the rest of the flour and cider and whisk until no dry streaks remain.
5. 5Fill the liners — Divide the batter among the 12 liners, filling each about two thirds full. A scoop makes this neater.
6. 6Bake 20 minutes — Bake until a toothpick in the center comes out clean, about 20 minutes. Cool the cupcakes completely on a rack.
7. 7Cream the butter and cheese — With an electric hand mixer, beat the room temperature butter and cream cheese until light and fluffy, about 5 minutes. Don't rush this step.
8. 8Add the powdered sugar — Mix in the sifted powdered sugar in three or four additions, scraping the bowl between each one.
9. 9Finish the frosting — Beat in the 1/2 teaspoon cinnamon, 2 tablespoons cider and 2 teaspoons vanilla until smooth.
10. 10Pipe and dust — Spoon the frosting into a piping bag or zip-top bag and pipe onto the cooled cupcakes. Dust with cinnamon.

Cook's note: Room temperature butter and cream cheese matter more than anything else in the frosting. Pull them out an hour before you start, and chill the finished frosting 30 minutes if you want sharper piped edges.

Servings: 12

Cuisine: American

Course: Dessert

RecipesCooker15 minutes20 minutes65 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.