Move over, apple cider donuts! These apple cider cupcakes with cinnamon cream cheese frosting will be your new favorite Fall dessert. They are fluffy and soft with hints of cinnamon and apple in every bite.
Preheat the oven to 350°F/180°C and prepare a cupcake pan with paper liners. Set aside.
Add the all purpose flour, brown sugar, baking powder, salt, and spices to the bowl of stand mixer. Spin 5 times on low to incorporate.
2 cups all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 cup brown sugar
Add the softened butter and mix on low until the texture looks like wet sand.
½ cup unsalted butter
Beat in the eggs one at a time on low speed until fully combined. Then beat in vanilla.
2 large eggs, 1 teaspoon vanilla extract
Mix in the apple cider on low speed until well combined. The batter will be a bit thin and a few small lumps are ok.
Fill each cupcake liner ⅔ of the way full. Bake for 18-22 minutes or a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire cooling rack.
Cinnamon Cream Cheese Frosting
Cream the butter and cream cheese together on high for 5-8 minutes with a stand mixer or hand mixer until there are no lumps. Beat in the vanilla.
8 oz full fat cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract
Beat in all of the cinnamon and half of the powdered sugar on low for 3 minutes. Add the remaining half of the powdered sugar and mix on low for another 3 minutes until well incorporated. Scrape down the sides of the bowl as needed.
Fill a prepared piping bag with frosting and pipe it onto the cupcakes. Sprinkle with cinnamon and enjoy.
Video
Notes
Measure the flour properly with a kitchen scale or by using the spoon and level method.Don't overmix the cupcakes or overfill the cupcake liners.You can spread the frosting over the cupcakes with a knife instead of piping.Storage: Store unfrosted cupcakes at room temperature for up to 2 days in an airtight container.Store frosted cupcakes in the refrigerator for up to 5 days in an airtight container. Leftover frosting can be stored for up to 5 days separately.Freezing: Freeze frosted or unfrosted cupcakes on a baking tray for 2 hours or until frozen solid. Then transfer to an airtight container and freeze for up to 3 months. Let thaw in the refrigerator overnight or on the counter for 2 hours before enjoying.