Meg + Matcha

Apple Cider Cupcakes

Moist spiced apple cider cupcakes with fluffy cinnamon cream cheese frosting.

These apple cider cupcakes will be your new favorite Fall dessert! They're topped with super creamy, luscious cinnamon cream cheese frosting and are secretly gluten free.

Ingredients for Cupcakes

Flour, baking powder, apple pie spice, salt, butter, brown sugar, eggs, vanilla, and apple cider.

Ingredients for Frosting

Unsalted butter, full fat cream cheese, cinnamon, vanilla extract, and powdered sugar.

Preheat the oven and prepare a cupcake tin. Using a mixer, beat the softened butter and brown sugar together on high. Let it run until the mixture is light and fluffy.

Step 1

Beat in the eggs one at a time on low speed until fully combined. Then, beat in vanilla extract.

Step 2

Gently add in ½ of the dry ingredients, folding with a rubber spatula just until combined. Mix in ½ of the apple cider and repeat. Do not over mix.

Step 3

Fill the lined cupcake tins ⅔ of the way full. Bake at 350F for 18-22 minutes. Let cool in the pan for 10 minutes before transferring to a wire cooling rack.

Step 4

Make the frosting, pipe, and enjoy! Want to make these? Check out the full recipe at:

Easy and delicious sweets and snacks with a healthy twist.