Apple Cider Cupcakes with Spiced Buttercream Frosting
These moist apple cider cupcakes are packed with fall flavor and topped with a cozy spiced buttercream. A gluten-free treat perfect for autumn gatherings and Thanksgiving tables.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cupcakes:
1⅓ cups oat flour (or gluten-free all-purpose flour)
1 tsp baking powder
¼ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp allspice
Pinch of ground cloves
½ cup butter, melted (or coconut oil for dairy-free)
½ cup brown sugar
⅓ cup applesauce (sweetened or unsweetened)
½ cup apple cider
1 tsp vanilla extract
2 large eggs
For the Spiced Buttercream Frosting:
½ cup butter, softened
1–2 tbsp apple cider (to adjust consistency)
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of ground nutmeg
2 cups powdered sugar
Instructions
Prep Oven & Pan:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners and lightly spray with non-stick spray.
Mix Dry Ingredients:
In a small bowl, whisk together oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
Mix Wet Ingredients:
In a large bowl, beat melted butter and brown sugar until smooth and fluffy. Add applesauce, apple cider, and vanilla extract. Mix well.
Add Eggs:
Beat in eggs one at a time, mixing well after each.
Combine:
Gradually stir the dry ingredients into the wet mixture until just combined.
Bake:
Fill cupcake liners ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Make Frosting:
Beat softened butter with cinnamon, nutmeg, and vanilla. Add powdered sugar gradually, beating until fluffy. Add apple cider to adjust consistency.
Frost & Serve:
Pipe or spread frosting onto cooled cupcakes. Enjoy!
Notes
For the best texture, use finely ground oat flour.
Sifting dry ingredients results in fluffier cupcakes.
For a less sweet frosting, reduce powdered sugar slightly or increase spices.
Store in an airtight container at room temp for 1–2 days, or refrigerate for up to 7 days.
