Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting
Tender, spiced apple cider cupcakes made with concentrated reduced apple cider and crowned with a velvety cinnamon cream cheese swirl.
Equipment
- Standard 12-cup muffin tin
- Paper cupcake liners
- Small heavy-bottomed saucepan
- Liquid measuring cup
- Stand mixer or handheld electric mixer
- Wire cooling rack
- Piping bag fitted with an open star tip (optional)
Ingredients
Apple Cider Reduction & Cupcakes
- 1 1/2 cups fresh apple cider unfiltered; simmered down to 1/2 cup (120 ml)
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg preferably freshly grated
- 1/8 tsp ground allspice
- 1/2 tsp fine sea salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1/2 cup neutral vegetable oil such as canola or safflower oil
- 1 tsp pure vanilla extract
- 2 tbsp sour cream room temperature
Cinnamon Cream Cheese Frosting
- 1/2 cup unsalted butter 1 stick, softened to room temperature (about 65°F–68°F)
- 8 oz brick cream cheese full-fat, cold or slightly cool, cubed
- 3 1/2 cups powdered sugar sifted
- 3/4 tsp ground cinnamon plus extra for dusting
- 1 tsp pure vanilla extract
- 1/8 tsp fine salt
Instructions
Reduce and Cool the Apple Cider
- Pour 1 1/2 cups (360 ml) apple cider into a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then lower the heat to medium-low and simmer uncovered for 15 to 20 minutes, swirling occasionally, until reduced to exactly 1/2 cup (120 ml).
- Pour into a heatproof measuring cup to confirm the volume. Chill in the refrigerator for 15 to 20 minutes until cool to the touch. Do not mix hot cider into the batter.
Make the Cupcakes
- Preheat your oven to 350°F (177°C) with an oven rack set in the center position. Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon ground cinnamon, ground nutmeg, ground allspice, and fine sea salt until thoroughly combined. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, packed brown sugar, room-temperature eggs, vegetable oil, vanilla extract, and sour cream until smooth, glossy, and fully emulsified (about 1 minute). Whisk in the cooled 1/2 cup reduced apple cider.
- Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula just until no flour pockets remain. Divide the batter evenly among the 12 cupcake liners, filling each roughly two-thirds full.
- Bake at 350°F (177°C) for 17 to 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the Frosting and Assemble
- In a stand mixer fitted with the paddle attachment (or using an electric handheld mixer), beat the softened butter on medium-high speed for 2 minutes until creamy and pale. Add the chilled cubed cream cheese piece by piece, beating on medium speed until smooth and fully incorporated.
- Reduce mixer speed to low. Gradually add the sifted powdered sugar one cup at a time, followed by 3/4 teaspoon ground cinnamon, vanilla extract, and pinch of salt. Once combined, beat on medium speed for 60 to 90 seconds until light and fluffy. Do not overbeat.
- Transfer frosting to a piping bag fitted with an open star tip and pipe swirls onto the cooled cupcakes, or spread using an offset spatula. Dust lightly with ground cinnamon before serving.
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature 20 to 30 minutes before serving for optimal crumb and frosting texture.Make-Ahead: The apple cider reduction can be prepared up to 3 days in advance and kept refrigerated. Unfrosted cupcakes can be baked 1 day in advance or frozen for up to 2 months.
Calories per serving: ~395 kcal (estimated)