Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

🍎 Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream 🧁

For the Apple Cider Cupcakes:

• 1 3/4 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground allspice (optional but recommended)

• 1/2 cup unsalted butter, room temperature

• 3/4 cup packed brown sugar

• 1/4 cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1/2 cup apple cider (reduced to 1/4 cup for more intense flavor*)

• 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)

For the Brown Sugar Cinnamon Buttercream:

• 1 cup unsalted butter, room temperature

• 1/2 cup packed brown sugar

• 3 cups powdered sugar

• 1 tsp ground cinnamon

• 1/4 tsp salt

• 2 tbsp heavy cream or milk

• 1 tsp vanilla extract

Optional Garnish:

• Apple slices (dipped in lemon water)

• Cinnamon sticks

• Caramel drizzle

📝 Instructions:

Making the Cupcakes:

1. Reduce apple cider (optional but recommended): Simmer 1/2 cup cider in a small saucepan until reduced to 1/4 cup. Cool completely.

2. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

3. Dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

4. Cream butter & sugars: Beat butter with brown and granulated sugars until light and fluffy (3 mins).

5. Add wet ingredients: Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients with buttermilk and reduced cider, beginning and ending with flour.

6. Bake: Fill liners 2/3 full. Bake 18-20 mins until a toothpick comes out clean. Cool completely.

Making the Buttercream:

1. Cream butter & brown sugar until smooth (2 mins).

2. Add powdered sugar 1 cup at a time, then cinnamon and salt.

3. Thin with cream and vanilla until spreadable but firm.

Assembly:

• Pipe frosting onto cooled cupcakes.

• Garnish with apple slices, cinnamon sticks, or caramel.

💡 Pro Tips:

• For extra apple flavor: Add 1/2 cup finely grated apple (peeled and squeezed dry)

• Storage: Keep at room temp 1-2 days or refrigerate up to 5 days

• Make ahead: Unfrosted cupcakes freeze well for up to 2 months

These cupcakes taste like autumn in every bite! The brown sugar buttercream is less sweet than traditional frosting with a wonderful caramel-like depth. Perfect for Thanksgiving, Halloween, or any cozy gathering. 🍂

Would you like a caramel apple variation or a gluten-free adaptation? Let me know! 😊