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apple cider cupcakes on a towel
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4.50 from 6 votes

Easy Apple Cider Cupcakes

I love to welcome fall with these moist, flavorful Easy Apple Cider Cupcakes. With warm flavors like apple, cinnamon, and allspice you get the taste of Autumn in every single bite. Top it off with cinnamon cream cheese frosting and it's heaven on Earth!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: apple cider cupcake recipe, easy cupcake recipe, gluten free apple cupcakes
Servings: 12 cupcakes
Calories: 251kcal
Author: Chandice Probst
Cost: $8

Ingredients

Apple Cider Cupcakes

  • 15 ounces bag gluten-free yellow cake mix (regular cake mix is great as well)
  • ⅓ cup butter melted
  • 2 whole eggs
  • 1 egg white
  • 3 tablespoons apple cider
  • 1 tablespoon cinnamon
  • ¼ teaspoon allspice

Apple Cider Frosting

  • 8 ounces cream cheese
  • 2 tablespoons apple cider
  • 2 cups powdered sugar
  • 2 teaspoon cinnamon

Instructions

  • Preheat oven to 350° and prepare cupcake pan with baking cups
  • In a stand mixer, combine cake mix, eggs, butter, 1 Tablespoon cinnamon, allspice and 3 tablespoons apple cider together and mix only until no dry streaks remain (overmixing can incorporate excess air that rises and then collapses the cupcakes)
  • Fill greased cupcake liners ⅔ full
  • Bake for approximately 18-23 minutes without opening the oven during the first 18 minutes (crucial). They are done when a toothpick comes out clean and the tops bounce back (roughly 205-210 degrees inside)
  • While the cupcakes are baking, prepare the frosting by beating cream cheese until fluffy
  • Mix in 2 tablespoons apple cider and 2 teaspoons cinnamon
  • Slowly add in the powdered sugar. *If it is too thick, add more apple cider by the teaspoon slowly
  • After the cupcakes have cooled, top with apple cider frosting and a sprinkling more of cinnamon plus a cinnamon stick and warm caramel if you desire

Notes

You can even freeze them with frosting on top. Wrap each cupcake individually in plastic wrap and place them in an airtight container. You can leave them in the freezer for up to three months.
They should be placed in an airtight container. You will want to make sure the frosting is not squished. For the best quality, you will want to eat them within 2-4 days.
Top tip: Use room temperature ingredients for the best cupcakes.

Nutrition

Serving: 1cupcake | Calories: 251kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 389mg | Potassium: 165mg | Fiber: 1g | Sugar: 42g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 0.3mg