Apple Cider Cupcakes


  • 1 cup apple cider, room temperature
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Heavy pinch of nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 2 eggs, room temperature


  1. Preheat oven to 350˚F for standard-sized cupcakes or 325˚F for mini cupcakes.
  2. Line muffin tin with liners (45 mini cupcake liners or 12 to 15 standard ones).
  3. In a medium bowl, measure out flour, baking powder, cinnamon, nutmeg and salt; whisk to combine.
  4. In a larger mixing bowl, cream together the butter and sugar at medium-high speed.
  5. Once light and fluffy, add eggs, one at a time, mixing until fully incorporated.
  6. Reduce the speed to low and add in 1/3 of the dry (flour) mix.
  7. Slowly add 1/2 of the apple cider and then mix until incorporated.
  8. Repeat with the flour and cider, ending with the flour mixture.
  9. For standard size cupcakes: Use an ice cream scoop (or other desired scooper) to add the batter to the lined tin filling about 2/3 of the way; bake for 20 minutes, or until a toothpick inserted comes out clean.
  10. b. For mini cupcakes: use a small cookie scoop to add the batter to the pan, filling 2/3 full; bake for 10 minutes at 325 until toothpick inserted in the center comes out clean.
  11. Let cool completely before frosting. Top cupcakes with a sprinkle of cinnamon and sugar and cider reduction drizzle (see below).