1. Can I make Apple Cider Cupcakes without gluten?

Yes, you can easily make these Apple Cider Cupcakes gluten-free. Simply substitute oat flour with a certified gluten-free all-purpose flour blend or gluten-free oat flour. Be sure to double-check that all ingredients, like baking powder and other additions, are gluten-free.

2. How do I store Apple Cider Cupcakes with Spiced Buttercream Frosting?

To keep your Apple Cider Cupcakes fresh, store them in an airtight container. If kept at room temperature, they will last 1-2 days. For longer shelf life, store them in the fridge for up to a week. Be sure to let them cool completely before storing to prevent sogginess.

3. Can I make these cupcakes vegan?

Yes, you can make these cupcakes vegan by replacing the eggs with flax or chia eggs (1 tablespoon flaxseed meal or chia seeds + 2.5 tablespoons water per egg). Additionally, use a dairy-free butter alternative and ensure your apple cider is vegan-friendly.

4. How can I make the frosting less sweet?

If you prefer a less sweet frosting, try reducing the amount of powdered sugar. You can also balance the sweetness by adding a pinch more cinnamon or nutmeg to enhance the spice profile, giving the frosting a more complex flavor without the overpowering sweetness.

Apple Cider Cupcakes with Spiced Buttercream Frosting – Best Fall Treat

Name: Apple Cider Cupcakes with Spiced Buttercream Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/3 cups oat flour (or gluten-free all-purpose flour); 1 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp allspice; pinch of ground cloves; 1/2 cup butter, melted (or coconut oil for dairy-free); 1/2 cup brown sugar; 1/3 cup applesauce (sweetened or unsweetened); 1/2 cup apple cider; 1 tsp vanilla extract; 2 large eggs; 1/2 cup butter, softened (for frosting); 1-2 tbsp apple cider (for frosting); 1 tsp vanilla extract (for frosting); 1/2 tsp ground cinnamon (for frosting); pinch of ground nutmeg (for frosting); 2 cups powdered sugar (for frosting)

Description

Apple Cider Cupcakes with Spiced Buttercream Frosting are a perfect fall treat, blending the rich flavors of apple cider, applesauce, and warm spices into a moist, delicious cupcake. The combination of healthy ingredients like oat flour and less sugar makes these cupcakes a lighter version of a classic dessert, perfect for any autumn gathering.

Ingredients

Scale

1 1/3 cups oat flour (or gluten-free all-purpose flour)
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
pinch of ground cloves
1/2 cup butter, melted (or coconut oil for dairy-free)
1/2 cup brown sugar
1/3 cup applesauce (sweetened or unsweetened)
1/2 cup apple cider
1 tsp vanilla extract
2 large eggs
1/2 cup butter, softened (for frosting)
1-2 tbsp apple cider (for frosting)
1 tsp vanilla extract (for frosting)
1/2 tsp ground cinnamon (for frosting)
pinch of ground nutmeg (for frosting)
2 cups powdered sugar (for frosting)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and spray them with non-stick spray.
In a small mixing bowl, combine the oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a large mixing bowl, cream the melted butter and brown sugar together with a hand mixer until smooth and fluffy.
Add the applesauce, apple cider, and vanilla extract to the butter and sugar mixture. Beat until fully combined.
Add the eggs one at a time and beat well after each addition.
Gradually stir in the dry ingredients until smooth.
Fill each cupcake liner about three-quarters full with the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are springy to the touch.
Let the cupcakes cool completely before frosting.
For the frosting, beat the softened butter with cinnamon, nutmeg, and vanilla extract until smooth. Gradually add the powdered sugar, mixing well between each addition. Add apple cider to adjust the consistency if needed.
Frost the cooled cupcakes with the spiced buttercream frosting.

Notes

If using oat flour, ensure it’s finely ground to prevent crumbly cupcakes.
If you want a lighter cupcake, sift the dry ingredients before mixing.
To make the frosting less sweet, reduce the powdered sugar or add more spices.
Store the cupcakes in an airtight container on the counter for up to 1-2 days, or refrigerate for up to a week.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 277 kcal
Sugar: 22g
Sodium: 100mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 2g
Cholesterol: 40mg