Pretty sure this is the most Fall-like dessert in the world. Apple Cider Cupcakes with Brown Sugar Cream Cheese Frosting are basically just a giant bite of Fall.
You should definitely wear leggings, a vest, and stand in a pile of crunchy leaves while at a pumpkin patch with a pumpkin spice latte in one hand and this cupcake in the other.
These are so good!! Super moist and full of that spicy, warm flavor of apple cider paired with my favorite brown sugar cream cheese frosting recipe. Cream Cheese and Brown Sugar people! So good!
Whether you’ve just picked up some local cider from the orchard in town or you just want a dessert that screams Fall, this apple cider cupcake recipe is sure to make your season better.
These apple cider cupcakes start with a very basic cupcake recipe – with a few easy twists. To make these, you’ll need:
Apple juice and apple cider may seem very similar, but when it comes to making this recipe I definitely recommend using cider. Apple cider is raw and hasn’t gone through filtration, so it’s usually a little more tart than apple juice, which is typically sweeter.
While you can swap them if you’re in a pinch, cider provides a delicious, fall-in-a-bottle flavor you really can’t replicate with juice.
Even if you’re usually making cupcakes with a box mix, this apple cider cupcake recipe is easy (I swear!).
After preheating your oven to 350 degrees, you’ll add brown sugar, granulated sugar, salt, oil and vanilla to a stand mixer (or use a hand mixer and a bowl.
Once those are well incorporated, add in the eggs one at a time until they are fully incorporated. Add the baking soda, cinnamon, half of the flour and half of the cider to the mixer.
You’ll add the remaining flour and cider to the bowl and whisk by hand until fully combined. Pour your batter into lined muffin tins and bake for 18 minutes.
Once the cupcakes are cool you can top with the brown sugar cream cheese frosting recipe shared below or your favorite frosting!
The simplest way to know if cupcakes are done is to insert a toothpick or thin knife into one of the cupcakes. If it comes out clean, they’re ready to go! If it comes out with a few crumbs stuck to it, leave your cupcakes in for a couple more minutes.
These cider cupcakes would be delicious with just about any frosting, but my Brown Sugar Cream Cheese Frosting is really what makes this recipe so special. The combination of sweet, tart apple flavors with creamy, brown sugar frosting is basically an autumnal explosion of flavor.
And luckily, making this frosting is only slightly harder than scooping pre-made frosting out of a can!
Just beat softened cream cheese, butter and brown sugar with an electric mixer at medium speed until the mixture is creamy. Then blend in vanilla and gradually add powdered sugar. Add the sugar at a low speed until it’s all blended together and then increase the speed to high until the frosting is smooth.
You can top your cupcakes with frosting in whatever style you like. I like to use a piping bag and piping tip for a bakery-ready look, but when you taste this frosting it won’t matter what it looks like – you’ll be too busy inhaling these into your mouth.
Yes, you should always refrigerate cupcakes with cream cheese frosting. If you’re making and serving these apple cider cupcakes within a few hours you don’t need to worry about keeping them on the counter. But if you’re storing them overnight or for a few days it should be in the fridge.
Yes, this brown sugar cream cheese frosting will harden and get stiffer in the fridge. I recommend taking them out at least an hour before serving them to let them come to room temperature.
If you store your cupcakes in an airtight container in the fridge, they should stay fresh (and delicious) for about a week.
Apple cider cupcakes are great fall desserts to make ahead! You can bake and frost cider cupcakes one day and serve them the next. But if you’re planning on making them more than a day in advance I recommend waiting to frost the cupcakes until just before serving. This ensures you won’t end up with a soggy cupcake.
Ready for more flavors of fall in your life? Me too! Check out some of my favorite apple and pumpkin fall recipes below.
You have to try these Apple Cider Cupcakes with Cream Cheese Frosting! Follow me over on Facebook and Instagram @lolohomekitchen.
Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!
Super moist and full of that spicy, warm flavor of apple cider paired with my favorite brown sugar cream cheese frosting.
Cupcakes
⅔ cup brown sugar, packed
⅓ cup granulated sugar
½ teaspoon kosher salt
½ cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ cups all purpose flour
¾ cup apple cider
Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup butter, softened
1/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
2–3 cups powdered sugar
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8 Responses
Just letting you know, when you print the recipes, it cuts off some of the ingredients if part are on one page and part on the next.
Oh no! Thank you for letting me know, I will look into it now!
The flavor was nice. My cupcakes fell and looked bubbled over on the tops.
Actually, I think I figured out what I did wrong. I used reduced apple cider instead of regular from the container apple cider. I had made apple cider donuts about a month ago that called for reduced and I was using the same technique. I would try these again with just regular apple cider. Could I also use apple juice when it’s harder to find cider?
Can you clarify that this is liquid apple cider, and not the cider mix (powder)?
That’s correct, the liquid apple cider is what you need for these.
If I wanted to turn this into a cake, how long should I bake for a 9in round pan?
I would bake for 25 minutes to start then check it to see if a toothpick in the middle comes out clean. If it doesn’t come out clean, then bake for 5 more minutes at a time.