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Apple Cider Cupcakes

by Alix Traeger, and Alexander Roberts featured in Homemade Apple Cider And Apple Cider Cupcakes

Inspired by


for 12 cupcakes


  • ⅔ cup
    brown sugar, packed (145 g)
  • ⅓ cup
    granulated sugar (65 g)
  • ½ teaspoon
    kosher salt
  • ½ cup
    olive oil (120 mL)
  • 1 teaspoon
    vanilla extract
  • 2 large eggs
  • 1 teaspoon
    baking soda
  • 1 ½ teaspoons
    ground cinnamon
  • 1 ½ cups
    all purpose flour (185 g)
  • ¾ cup
    apple cider, see recipe or use store-bought (180 mL)


  • ½ cup
    unsalted butter, 1 stick, room temperature (115 g)
  • 8 oz
    cream cheese, room temperature (225 g)
  • 2 cups
    powdered sugar, sifted (240 g)
  • ½ teaspoon
    cinnamon, plus more for topping
  • 2 tablespoons
    apple cider, see recipe or use store-bought
  • 2 teaspoons
    Calories 444
    Fat 25g
    Carbs 50g
    Fiber 0g
    Sugar 40g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
  3. Whisk in the eggs, 1 at a time, until fully incorporated.
  4. Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
  5. Add the remaining flour and the rest of the cider and whisk until completely combined.
  6. Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
  7. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
  8. Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
  9. Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
  10. Add the cinnamon, apple cider, and vanilla and mix to combine.
  11. Transfer the frosting to a piping bag or zip-top bag.
  12. Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
  13. Enjoy!




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