Apple Cider Cupcakes with Spiced Buttercream Frosting

These Apple Cider Cupcakes with Spiced Buttercream Frosting are the perfect fall-inspired treat. Made with warm spices, whole grain oat flour, and real apple cider, they’re tender, flavorful, and topped with a creamy, cinnamon-kissed frosting. I love how they fill the kitchen with the scent of autumn and how each bite delivers the cozy taste of cider and spice.

Why You’ll Love This Recipe

I love this recipe because it’s both wholesome and indulgent. The cupcakes are naturally gluten-free (when using certified GF oat flour), and they still turn out soft and moist with a light crumb. The apple cider and applesauce give them natural sweetness and apple flavor, while the spiced buttercream adds a rich, creamy finish that pulls it all together. They’re easy to make, and even easier to enjoy—perfect for any fall gathering or a cozy weekend bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Apple Cider Cupcakes:

• 1⅓ cups oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)

• 1 tsp baking powder

• ¼ tsp salt

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp allspice

• Pinch of cloves

• ½ cup butter, melted (or coconut oil/dairy-free butter)

• ½ cup brown sugar

• ⅓ cup applesauce (sweetened or unsweetened)

• ½ cup apple cider

• 1 tsp vanilla extract

• 2 eggs

For the Spiced Buttercream Frosting:

• ½ cup butter, softened

• 1–2 tbsp water, milk, or more apple cider

• 1 tsp vanilla extract

• ½ tsp cinnamon

• Pinch of nutmeg

• 2 cups powdered sugar

Directions

Apple Cider Cupcakes

1. I start by mixing the dry ingredients in a small bowl: oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

2. In a larger mixing bowl, I cream the melted butter and brown sugar with a mixer until smooth.

3. I add the applesauce, apple cider, and vanilla to the bowl and mix until well combined. Then I beat in the eggs for about a minute.

4. I stir the dry ingredients into the wet mixture until I have a smooth batter.

5. I let the batter rest while preheating the oven to 350°F. This allows the oat flour to absorb the moisture fully.

6. I line a cupcake pan with paper liners, spray them lightly with non-stick spray, and fill them about ¾ full with batter.

7. I bake the cupcakes for 18–22 minutes, until the tops are springy and a toothpick inserted comes out clean.

8. I let them cool completely before frosting.

Spiced Buttercream

1. In a large bowl, I beat the softened butter with 1 tbsp of apple cider (or liquid of choice), vanilla, cinnamon, and nutmeg.

2. I add 1 cup of powdered sugar and blend until smooth. Then I add the second cup and beat the frosting for 1–2 minutes until fluffy.

3. If the frosting is too thick, I add an extra tablespoon of apple cider or milk until it reaches the right consistency.

4. Once the cupcakes are cool, I frost them and sometimes add a dusting of cinnamon sugar or festive sprinkles on top.

Servings and timing

This recipe makes 12 cupcakes. The total time is around 42 minutes—20 minutes of prep and 22 minutes to bake. I usually let them cool for at least 15 minutes before frosting.

Variations

Sometimes I mix chopped apples or nuts into the batter for added texture. I’ve also made the frosting with maple syrup for a deeper fall flavor. For a dairy-free version, I use vegan butter and coconut milk in the frosting.

storage/reheating

I store the cupcakes in an airtight container on the counter for 1–2 days, or in the fridge for up to a week. If chilled, I let them sit at room temperature for about 20 minutes before serving so the frosting softens.

FAQs

Can I use regular flour instead of oat flour?

Yes, regular all-purpose flour works perfectly. I’ve also used a gluten-free blend for similar results.

What kind of apple cider should I use?

I prefer using fresh, unfiltered apple cider for the most flavor, but bottled cider also works fine.

Can I make these cupcakes ahead of time?

Absolutely. I often bake them a day in advance and store them unfrosted. I frost them right before serving for the best texture.

Is there a way to make the frosting less sweet?

I reduce the powdered sugar slightly or add a bit more apple cider to mellow out the sweetness. A pinch of salt can also help balance the flavor.

Can I freeze these cupcakes?

Yes, I freeze the unfrosted cupcakes in an airtight container for up to 2 months. I thaw them at room temperature and frost before serving.

Conclusion

These Apple Cider Cupcakes with Spiced Buttercream Frosting are one of my favorite fall bakes. They’re moist, warmly spiced, and just sweet enough—perfect with a mug of tea or cider. Whether I’m baking for a gathering or just for fun, this recipe always brings those cozy fall vibes into my kitchen.

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