Apple Cider Cupcakes
Soft, fluffy Apple Cider Cupcakes piled high with a spiced apple cider buttercream frosting. Perfect for fall parties!
Servings 20
Ingredients
For the Cupcakes:
- 1 box white cake mix (15.25 ounces)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup apple cider
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon maple extract
For the Frosting:
- 1 cup salted butter (softened)
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 cups powdered sugar (divided in half)
- 2 tablespoons apple cider (plus more if needed)
- sprinkle of ground cinnamon or nutmeg (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Stir together dry cake mix, cinnamon, and nutmeg.
- Using a hand mixer, beat in apple cider, vegetable oil, eggs, and maple extract until incorporated.
- Scoop batter into lined muffin tins until about 1/2 full.
- Bake for 18-20 minutes or until a tester comes out clean.
- Cool completely before frosting cupcakes.
- Once cupcakes are cooled, prepare frosting.
- Begin by mixing together butter, salt, lemon juice, maple extract, cinnamon, and nutmeg until combined. I used a stand mixer with the whisk attachment.
- Pour in half of the powdered sugar (2 cups), and apple cider and mix.
- Add the remaining 2 cups of powdered sugar and blend.
- Turn the stand mixer on high and beat for 5 minutes. This is to make the icing super fluffy and soft.
- Frost cupcakes with icing (I used a piping bag and a Wilton 1M tip).