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Apple Cider Cupcakes with Spiced Buttercream Frosting

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These Apple Cider Cupcakes with Spiced Buttercream Frosting are the ultimate fall treat—moist, warmly spiced, and made with real apple cider and oat flour. Topped with creamy cinnamon-nutmeg frosting, they deliver the cozy, comforting flavors of autumn in every bite. Naturally gluten-free and perfect for parties, baking weekends, or holiday spreads.

Ingredients

  • For the Apple Cider Cupcakes:
  • 1⅓ cups oat flour (certified gluten-free) or regular/gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Pinch of ground cloves
  • ½ cup melted butter (or coconut oil/dairy-free butter)
  • ½ cup brown sugar
  • ⅓ cup applesauce (sweetened or unsweetened)
  • ½ cup apple cider
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Spiced Buttercream Frosting:
  • ½ cup butter, softened
  • 1–2 tablespoons apple cider, milk, or water
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • 2 cups powdered sugar

Instructions

  1. Cupcakes:
  2. In a small bowl, whisk together oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
  3. In a separate bowl, beat melted butter and brown sugar until smooth.
  4. Add applesauce, apple cider, and vanilla. Mix well.
  5. Beat in the eggs for about 1 minute.
  6. Stir dry ingredients into wet mixture until a smooth batter forms.
  7. Let batter rest for 10–15 minutes while preheating oven to 350°F (175°C).
  8. Line a muffin pan with paper liners and lightly spray with non-stick spray. Fill each about ¾ full.
  9. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  10. Cool completely before frosting.
  11. Frosting:
  12. In a bowl, beat softened butter with 1 tablespoon of liquid (apple cider, milk, or water), vanilla, cinnamon, and nutmeg.
  13. Add 1 cup powdered sugar and beat until smooth. Add remaining sugar and beat 1–2 minutes until fluffy.
  14. Adjust consistency with more liquid if needed.
  15. Frost cooled cupcakes and garnish with cinnamon sugar or sprinkles (optional).

Notes

  • Oat flour makes this recipe naturally gluten-free (certified GF oats only).
  • Use maple syrup in the frosting for added fall flavor.
  • Add chopped apples or nuts to the batter for texture.
  • For dairy-free: use vegan butter and non-dairy milk in frosting.
  • Cupcakes can be frozen unfrosted and frosted later.

Nutrition

Find it online: https://cookedbymaya.com/apple-cider-cupcakes-with-spiced-buttercream-frosting/