Description

These Cinnamon Apple Cider Cupcakes are a delightful fall-inspired treat featuring moist cupcakes infused with apple cider, filled with a spiced apple filling, and topped with a luscious brown butter cream cheese frosting. The cupcakes balance warm cinnamon and nutmeg with the fruity tang of apples and apple cider reduction, garnished with fresh apple slices and cinnamon sticks for a festive finish.

Ingredients

Scale

Apple Cider Reduction

2 cups apple cider

Spiced Apple Filling

2 cups diced apples (about 2 to 3 medium apples)
2 tbsp unsalted butter
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
2 tbsp apple cider reduction (from Step 1)
2 tsp cornstarch
2 tsp water

Cupcake Batter

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 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
1/2 cup apple cider reduction (from Step 1)

Brown Butter Cream Cheese Frosting

1 cup unsalted brown butter, softened
4 oz cream cheese, at room temperature
3 1/2 cups powdered sugar
2 tsp ground cinnamon
1/2 tsp vanilla extract
2 tbsp apple cider reduction (from Step 1, plus extra if desired)

Garnishes

Apple slices (soaked in lemon juice to prevent browning)
Cinnamon sticks

Instructions

Reduce the Apple Cider: In a small saucepan over medium heat, simmer 2 cups of apple cider until it reduces by half to 1 cup, stirring occasionally. This should take about 15 minutes. Remove from heat and let cool completely before using. Reserve extra reduction for drizzling later.
Prepare the Spiced Apple Filling: Peel and finely dice 2 cups of apples. In a large pot over medium heat, combine the apples, 2 tbsp unsalted butter, 1/4 cup packed light brown sugar, 1/2 tsp ground cinnamon, and 2 tbsp of the apple cider reduction. Cook gently for 10-15 minutes until apples are soft. Mix 2 tsp cornstarch with 2 tsp water to make a slurry, add to the apple mixture, and stir until thickened. Remove from heat, cool completely, and chill until ready to use.
Make the Cupcake Batter: Whisk together 1 1/2 cups cake flour, 1 1/2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp kosher salt in a large bowl. In another bowl, whisk 1/2 cup melted unsalted brown butter with 1/2 cup light brown sugar and 1/2 cup granulated sugar. Add 2 eggs and 1 tbsp vanilla extract, mixing until smooth. Alternate stirring in half of the flour mixture, then 1/2 cup apple cider reduction, followed by the remaining flour mixture until fully combined.
Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake tray with liners and fill each about halfway with 1/4 cup batter. Bake for 18-22 minutes until a toothpick comes out clean. Cool completely on a wire rack before filling and frosting.
Fill the Cupcakes with Spiced Apple: Once cooled, use a cupcake corer or knife to remove cupcake centers. Spoon 1-2 teaspoons of chilled spiced apple filling into each cavity.
Prepare the Brown Butter Cream Cheese Frosting: In a stand mixer with paddle attachment, beat 1 cup softened unsalted brown butter and 4 oz cream cheese until smooth. Add 3 1/2 cups powdered sugar, 2 tsp ground cinnamon, and 1/2 tsp vanilla extract, beating on low to combine. Gradually add 2 tbsp apple cider reduction and beat on high for 3-4 minutes until light and fluffy. Add extra reduction if desired.
Frost and Garnish the Cupcakes: Frost the filled cupcakes generously with the cream cheese frosting. Garnish with a sprinkle of cinnamon, apple slices soaked in lemon juice to prevent browning, and cinnamon sticks. Serve and enjoy!

Notes

Make the apple cider reduction and spiced apple filling ahead of time to save preparation on baking day.
Soak apple slices in lemon juice before garnishing to prevent browning.
Allow cupcakes to cool completely before filling and frosting to avoid melting or sinking.
You can substitute cake flour with all-purpose flour, though cake flour yields a lighter texture.
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon apple cider cupcakes, spiced apple cupcakes, fall cupcakes, brown butter frosting, cream cheese frosting, apple cider reduction, autumn dessert