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5 from 2 votes

Spiced Apple Cider Cupcakes

Move over, pumpkin spice! Try these Spiced Apple Cider Cupcakes with Apple Cider Cream Cheese Buttercream. Light and Fluffy cake with rich and creamy frosting. YUM!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: apple, apple cider, apple cider cupcakes, apple cupcakes, apple spice, apple spice cupcakes, spiced apple cider
Servings: 24 cupcakes
Author: Lisa Brown

Ingredients

For the cake

  • 2 sticks butter
  • 275 g dark brown sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 tsp LorAnn Apple Pie flavor
  • 300 g All purpose flour
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • 1 tbsp ground cinnamon
  • 2 tsp fresh ground nutmeg using a microplaner
  • ½ tsp all spice
  • ½ tsp cardamom
  • ¾ cup spiced apple cider hot
  • 100 g Granny Smith apple about half a medium apple
  • ¼ cup spiced apple cider to be blended with the apple

For the Frosting

  • 1 8 ounce stick butter
  • 1 8 ounce block of cream cheese
  • 500 g powdered sugar
  • 2 tsp ground cinnamon
  • ½ tsp LorAnn Apple Pie Flavor
  • ¼ tsp vanilla extract
  • 2 tbsp Spiced Apple Cider
  • ½ tsp salt

Instructions

  • For the Cake
  • Preheat oven to 350°F
  • Measure and prepare all ingredients. Make sure everything is room temperature. Chop 100 grams of a green apple (about half a medium apple) and blend with ¼ of the apple cider in a food processor until fully blended.
  • Using the whisk attachment on a stand mixer on high speed, whip butter until smooth and creamy.
  • Add brown sugar to the butter and continue to whisk until fully combined
  • Add eggs. Whip until smooth, light, and fluffy. About 2-3 minutes
  • Add vanilla extract and LorAnn Apple Pie Spice Flavor
  • Combine all dry ingredients (sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom, all spice) and mix together well.
  • Replace whisk attachment with paddle attachment. On low speed, slowly spoon in the dry mixture, alternating with the blended apple mixture, until fully incorporated.
  • While the stand mixer is running on low, slowly pour in hot apple cider. Mix until just incorporated.
  • Spoon into baking cups evenly. This batter will make 24 standard sized cupcakes.
  • Bake at 350°F for 14-16 minutes.

For the Buttercream

  • Using a stand mixer with the whisk attachment on high, blend cream cheese and butter until smooth and creamy.
  • Slowly spoon in sifted powdered sugar.
  • Add in cinnamon, extracts, and apple cider. Whip until smooth and creamy.
  • After cupcakes have been removed from the oven and cooled, frost and enjoy!