Apple Cider Cupcakes with Brown Sugar Buttercream Frosting

Fall is upon us and that means it’s time to break out the best seasonal recipes. If you’re looking for something to get your whole family in the holiday season, check out our Apple Cider Cupcakes with Brown Sugar Buttercream Frosting.


Prep Time: 30 Minutes

Cook Time: 17 Minutes

Total Time: 47 Minutes

Serves: 15-17





  • 2 Eggs
  • 1 ⅔ Cup of All-Purpose Flour
  • 1 Cup of Apple Cider
  • ⅔ Cup of Sugar
  • ½ Cup of Unsalted Butter, Softened
  • 2 tsps of Baking Powder
  • 1 tsp of Ground Cinnamon
  • ½ tsp of Salt
  • 1 tsp of Vanilla



  • 1 Cup of Softened Butter
  • 3 Cups of Powdered Sugar
  • ½ Cup of Light Brown Sugar
  • 1 tsp of Cinnamon
  • 2 tbsp of Milk
  • 1 tsp of Vanilla





  1. Set oven to 350 degrees.
  2. Cream together butter and sugar in the bowl of a stand mixer (or using a hand-mixer) and add the eggs and vanilla, mixing until fully incorporated.
  3. Whisk together all dry ingredients in a separate bowl. Add apple cider and the mixture of dry ingredients, alternating between the two and slowly incorporating them into the butter/sugar/egg mixture.
  4. Line the standard muffin/cupcake tin with paper or foil liners.
  5. Fill liners ⅔ full and bake at 350 for 17-19 minutes. Bake until toothpick or skewer can be inserted into the center and come out clean. Let it cool completely before frosting.



  1. Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
  2. Gradually add powdered sugar and mix until incorporated.
  3. Add milk until you reach the desired consistency (more for thinner frosting).
  4. Transfer to piping bag and frost each cupcake once they have cooled.
  5. Garnish with an apple slice if desired.
  6. Cupcakes stay fresh at room temperature in an airtight container for 5 days.






Sponsored by: Apple Cider Cupcakes with Brown Sugar Buttercream Frosting 1

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