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Apple Cider Cupcakes ready for teatime

Apple Cider Cupcakes

  • Author: The Teatime Baker
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 24 cupcakes 1x
  • Category: Cake


Apple Cider cupcakes make a delicious fall treat. Take a break from pumpkin everything to try this easy cupcake recipe today!




  • 1/2 c (115g) butter
  • 1/2 cup (95g) packed dark brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 21/2 c (235g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 c (235ml) buttermilk
  • 1/2 c (120ml) apple cider


  • 3/4 c (175g) butter
  • 41/2 c (550g) powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/8 tsp ginger
  • 3 Tbsp apple cider



  1. Pre-heat your oven to 350F (170C) and line muffin tins with cupcake liners.
  2. In the bowl of a stand mixer fitted with the whisk attachment beat the sugar and butter until fluffy.
  3. Add eggs and vanilla and mix.
  4. Mix the dry ingredients in a separate bowl and add them to the mixer alternating with the buttermilk and apple cider. Mix each addition until just incorporated.
  5. Scoop into the paper liners – approximately 1/4 cup or you can use a large cookie scoop.
  6. Bake for 15-18 minutes until a toothpick comes out clean.
  7. Let cupcakes cool on wire racks.


  1. In the bowl of a stand mixer fitted with a paddle attachment whip the butter until it becomes pale.
  2. Add half the sugar and the spices and mix on low (so it doesn’t fly out of the bowl!)
  3. Next add the rest of the sugar and the apple cider and whip until well mixed and fluffy.
  4. When cupcakes are fully cool ice with a knife or your favorite piping tip.
  5. Store in an airtight container at room temperature for up to 5 days.

Keywords: apple cider cupcake recipe, fall cupcakes, apple cider buttercream recipe, autumn cupcake recipes