Cinnamon Apple Cider Cupcakes Recipe

ByDorothy Miller
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The warm, spiced aroma of these Cinnamon Apple Cider Cupcakes baking is pure autumn comfort. This recipe transforms fresh apple cider and diced apples into a moist, tender crumb, crowned with a luxuriously spiced brown butter frosting. After extensive testing, I’ve perfected the method to concentrate the cider’s flavor, ensuring these cupcakes deliver a powerful punch of fall in every bite.

This sits in the autumn fruit round-up, next to everything it is related to.

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Cinnamon Apple Cider Cupcakes

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The warm, spiced aroma of these Cinnamon Apple Cider Cupcakes baking is pure autumn comfort. This recipe transforms fresh apple cider and diced apples into a moist, tender crumb, crowned with a luxuriously spiced brown butter frosting.

  • Author: Dorothy Miller
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

Scale
  • 2 cups apple cider
  • 2 tbsp unsalted butter
  • 2 cups diced apples (about 2 to 3 medium apples)
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp apple cider reduction
  • 2 tsp cornstarch
  • 2 tsp water
  • 1/2 cup melted unsalted brown butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups cake flour (or all-purpose flour)
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup apple cider reduction
  • 4 oz cream cheese, at room temperature
  • 1 cup unsalted brown butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbsp apple cider reduction (plus extra if desired)
  • Apple slices
  • Cinnamon sticks

Instructions

  1. Reduce the Apple Cider: Pour 2 cups of apple cider into a small saucepan. Bring it to a simmer over medium heat, then reduce to maintain a gentle boil. Cook for 20-25 minutes, stirring occasionally, until it reduces to about 3/4 cup of a thick, syrupy liquid. This reduction method intensifies the flavor dramatically, concentrating the natural sugars. Set aside to cool slightly; you'll use it in three parts of the recipe.
  2. Prepare the Apple Filling: While the cider reduces, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Sauté, stirring frequently, for 5-7 minutes until the apples are tender. In my tests, sautéing (cooking quickly in a small amount of fat) caramelizes the sugars better than boiling. Whisk the cornstarch and water into a slurry, then stir it into the skillet along with 2 tablespoons of the finished cider reduction. Cook for 1 more minute until thickened, then remove from heat to cool completely.
  3. Brown the Butter & Make Batter: For both the cupcakes and frosting, you'll need brown butter. Melt 1 1/2 cups total of unsalted butter in a light-colored saucepan over medium heat. Swirl the pan frequently until the butter foams, turns golden brown, and releases a nutty aroma. Immediately pour into separate bowls to stop cooking: 1/2 cup for the batter and 1 cup for the frosting. Let cool until warm but not hot. For the batter, whisk the 1/2 cup brown butter with both sugars until combined. Beat in the eggs one at a time, then the vanilla.
  4. Combine Dry & Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet butter mixture, alternating with 1/2 cup of the cooled apple cider reduction, beginning and ending with the flour mixture. (Pro tip: This alternating method prevents overmixing and ensures a tender crumb). Mix just until no dry streaks remain; do not overmix.
  5. Fill & Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Fill each liner about halfway with batter. Add a heaping teaspoon of the cooled apple filling to the center of each, then top with more batter until each cup is about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the cupcake portion (not the filling) comes out clean. This technique creates a delicious surprise center.
  6. Make the Frosting & Assemble: While the cupcakes cool completely, make the frosting. Beat the softened 1 cup of brown butter and room-temperature cream cheese together until smooth and creamy. Gradually beat in the powdered sugar, 2 teaspoons cinnamon, and 1/2 teaspoon vanilla. Finally, beat in 2 tablespoons of apple cider reduction. Add an extra teaspoon of reduction if a softer consistency is desired. Frost the cooled Cinnamon Apple Cider Cupcakes and garnish with a thin apple slice or a small cinnamon stick if desired.

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