Apple Cider Cupcakes with Spiced Buttercream Frosting

Why You’ll Love This Recipe

I love this recipe because it uses wholesome ingredients like oat flour, applesauce, and less sugar—making it a more nutritious option without sacrificing taste. The apple cider gives the cupcakes a subtle tang and depth, while the warm spice blend makes my kitchen smell like fall. The spiced buttercream is smooth, rich, and perfectly complements the cupcakes. And the best part? They’re gluten-free and easy to adapt to dairy-free if needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 1/3 cups oat flour (or gluten-free all-purpose flour)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon allspice

• Pinch of ground cloves

• 1/2 cup butter, melted (or coconut oil for dairy-free)

• 1/2 cup brown sugar

• 1/3 cup applesauce (sweetened or unsweetened)

• 1/2 cup apple cider

• 1 teaspoon vanilla extract

• 2 large eggs

For the Spiced Buttercream Frosting:

• 1/2 cup butter, softened

• 2 cups powdered sugar

• 1–2 tablespoons apple cider

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• Pinch of ground nutmeg

Directions

1. Preheat and Prepare the Pan
I preheat the oven to 350°F (175°C), then line a muffin tin with cupcake liners and lightly spray them with non-stick spray.

2. Mix the Dry Ingredients
In a small bowl, I combine the oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

3. Cream Butter and Sugar
In a larger mixing bowl, I use a hand mixer to beat the melted butter and brown sugar until smooth and fluffy.

4. Add Wet Ingredients
I mix in the applesauce, apple cider, and vanilla extract, then beat in the eggs one at a time until well combined.

5. Combine and Fill
I slowly stir the dry ingredients into the wet mixture until the batter is smooth, then fill each cupcake liner about ¾ full.

6. Bake
I bake the cupcakes for 18–22 minutes until a toothpick comes out clean and the tops spring back to the touch. Then I let them cool completely.

7. Make the Frosting
To make the frosting, I beat the softened butter with the cinnamon, nutmeg, and vanilla extract. I gradually mix in the powdered sugar and add apple cider a little at a time to reach the perfect creamy consistency.

8. Frost the Cupcakes
Once the cupcakes are completely cool, I frost them generously with the spiced buttercream.

Servings and timing

This recipe makes 12 cupcakes and takes about 42 minutes total:

• Prep time: 20 minutes

• Cook time: 22 minutes

Variations

• Flour swap: I’ve used gluten-free all-purpose flour instead of oat flour with great results.

• Vegan option: I replace the eggs with flax eggs and the butter with coconut oil or vegan butter.

• Extra apple flavor: Sometimes I stir in small diced apples or a bit more cider to intensify the apple taste.

• Topping: A sprinkle of cinnamon sugar or a drizzle of caramel adds a delicious touch on top of the frosting.

Storage/Reheating

I store these cupcakes in an airtight container on the counter for 1–2 days, or in the refrigerator for up to 1 week. If chilled, I let them sit at room temperature for a bit before serving so the frosting softens up nicely. These also freeze well—just freeze unfrosted cupcakes and frost them after thawing for the freshest texture.

FAQs

Can I use regular flour instead of oat flour?

Yes, I’ve swapped oat flour with gluten-free or all-purpose flour with similar results. Just keep an eye on the texture—oat flour tends to be a bit softer and more tender.

What kind of apple cider should I use?

I use fresh or refrigerated apple cider, not apple juice. The deeper flavor of cider adds a richer taste to both the batter and frosting.

Can I make the cupcakes ahead of time?

Definitely. I often bake the cupcakes a day ahead and frost them just before serving. It saves time and helps the flavors deepen.

Can I make these cupcakes dairy-free?

Yes. I use coconut oil in the batter and dairy-free butter for the frosting. It still tastes amazing with a slight coconut undertone.

How do I make the frosting less sweet?

I reduce the powdered sugar slightly and add a bit more cider or spice. It still holds its shape and spreads beautifully.

Conclusion

These Apple Cider Cupcakes with Spiced Buttercream Frosting are everything I love about fall in one perfect bite. They’re light, cozy, and bursting with warm, seasonal flavors. Whether I’m sharing them at a gathering or baking a batch just for fun, they always bring a little extra comfort and joy to the season.

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