Apple Cinnamon Cupcake Recipe with Brown Sugar Cinnamon Buttercream
User Reviews
5
Apple Cinnamon Cupcake Recipe with Brown Sugar Cinnamon Buttercream
Description
Apple Cinnamon Cupcake Recipe with Brown Sugar Cinnamon Buttercream combines apple cider and cinnamon into cupcake batter for a tender, flavorful cake. Using both brown and white sugar in the batter adds depth of sweetness while maintaining moisture. Baking at 350°F until a toothpick comes out clean ensures a soft but fully set crumb.
The frosting blends unsalted butter with brown sugar, vanilla, and cinnamon, whipped together until fluffy before powdered sugar is gradually added. The brown sugar gives the buttercream a caramel-like note that pairs well with the spiced cupcake. A caramel sauce drizzle finishes the cupcakes with a sticky, sweet accent.
This recipe advises filling the cupcake liners only two-thirds full to prevent overflows and uneven rising. Letting the cupcakes cool fully before frosting keeps the buttercream from melting and maintains clean decoration. Using a piping tip achieves an attractive swirled frosting pattern.
If the buttercream becomes too thick, adding small amounts of milk can help thin it to spreading consistency. Properly softened butter at the start of frosting preparation is essential for a smooth and creamy texture. These cupcakes offer a textured, multi-layered experience of apple, cinnamon, and caramel flavors.
Ingredients
Apple Cider Cupcakes
- ½ cup butter softened, unsalted
- ⅔ cup brown sugar
- ⅓ cup white sugar
- 2 egg
- 1 tsp vanilla extract
- 1 cup apple cider
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Cinnamon Sugar Frosting
- 1 cup butter softened, unsalted
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
Drizzle
- caramel sauce I use store bought
Instructions
Apple Cider Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar.
- Once creamed together, add in the eggs, vanilla extract, and apple cider.
- Gently add in the flour, baking powder, cinnamon, and salt mixing just until combined. Do not over mix. This will cause air pockets and your cupcakes will be dense.
- Fill each liner 2/3 of the way full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and muffin tin. Set aside to cool completely.
Cinnamon Sugar Buttercream
- Cream together butter and brown sugar. Add in cinnamon and vanilla.
- Once the butter mixture is fully whipped, add in the powdered sugar a little at a time to avoid a mess.
- Pipe on to fully cooled cupcakes. I used a 1M Wilton tip.
- Drizzle with caramel.
Notes
- Ensure your butter is thoroughly softened before making the buttercream to achieve a fluffy texture.
- Fill cupcake liners only about two-thirds full for even rising without overflow.
- If the frosting feels too thick, add milk gradually to adjust consistency without making it runny.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cupcakes
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 522kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 2.9g | 6% |
| Fat | 27.1g | 42% |
| Saturated Fat | 16.9g | 85% |
| Cholesterol | 93mg | 31% |
| Sodium | 102mg | 4% |
| Fiber | 0.7g | 3% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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