Apple Cider Cupcakes Recipe

Sparkling cider cupcakes on a cake stand.

5 from 1 vote

Topped with a swirl of light frosting and a dusting of shimmer, Apple Cider Cupcakes are soft and spiced with vanilla and cider, making them perfect for festive gatherings.

Prep Time10

Cook Time10

Total Time20

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: mini cupcakes

Calories: 187kcal

Author: Andrea

Ingredients

1 1/2 cups cake flour
1 cup sugar
½ cup (1 stick) butter room temperature
2 eggs
1/2 cup buttermilk
1/4 cup sparkling cider
1 3/4 tsp baking powder
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1/4 tsp vanilla bean paste

Sparkling Vanilla Frosting

3-4 cups powdered sugar
1 cup (2 sticks) butter room temperature
2 tablespoons whole milk
3 tbsp sparkling cider
pinch of salt
1 Tbsp vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line three miniature cupcake or muffin tins with cupcake liners. Set aside.
In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add the vanilla extract and vanilla bean paste. Add the eggs one at a time, mixing after each addition.
In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt. With the mixing speed on low, alternate between adding the wet ingredients (buttermilk and cider) and the dry ingredients. Mix until just combined.
Scoop the batter into the prepared pans, filling each ⅔ of the way full. Place in the oven and bake for 10–12 minutes, or until they become lightly golden brown on top. Remove from the oven and allow to cool in the pans for 2–3 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, to prepare the frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. Add the vanilla extract and salt. Gradually add the powdered sugar, a half cup at a time. With the mixing speed on low, add the milk and sparkling cider. Beat on medium-high speed for 2–3 minutes until the frosting is light and fluffy (it should be relatively stiff). Add more powdered sugar if needed.

Notes

-This recipe also works for standard cupcakes—bake for 18 to 20 minutes instead.

STORE these Mini Sparkling Cider Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, move them to the refrigerator after the first day to help maintain the frosting’s texture. For longer storage, FREEZE the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag—they’ll stay fresh for up to 2 months.

When ready to serve, thaw at room temperature and frost them fresh. Avoid freezing the frosting separately, as the texture may not hold up well after thawing.

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