Apple Cider Cupcakes With Cream Cheese Frosting

by Alli

Apple Cider Cupcakes are so full of flavor. These tender, delicious cupcakes are perfect for fall.

When it comes to fall flavors, apple is at the very top in my book. So these Apple Cider Cupcakes are just the thing for a family get-together, fall birthday party, or just because.

I’m planning a trip with the family to an apple orchard Saturday and I plan to buy apple cider and grab a couple of apple cider doughnuts.

I’ll make another batch of Apple Cider Cupcakes with the cider and munch on the doughnuts while I hang out with the grandkids and pick a few apples. This is my idea of the perfect crisp, fall Saturday. 

Ingredients You’ll Need For Apple Cider Cupcakes

  • 1 package (15oz) spice cake mix
  • Apple cider
  • eggs
  • vegetable oil
  • apple pie spice
  • chopped walnuts

Ingredients For Cream Cheese Frosting

  • unsalted butter
  • cream cheese
  • vanilla extract
  • powdered sugar
  • pinch of salt

Equipment You’ll Need To Make These Cupcakes

  • 2-12 count cupcake pans
  • 24 cupcake liners
  • Small cookie scooper, optional
  • hand or stand mixer
  • measuring spoons

Can I add vanilla to the cake batter?

Absolutely. It doesn’t really need it due to using apple cider. But you can add a teaspoon of vanilla. 

Do these Apple Cider Cupcakes need frosting?

No! These cupcakes taste like an apple nut muffin when you leave off the frosting. 

Can I use buttercream frosting instead of cream cheese?

Yes! You can use vanilla buttercream frosting to frost these cupcakes. You can find a delicious buttercream frosting here

Do I Need To Refrigerate Cupcakes Topped WIth Cream Cheese Frosting?

Yes!! Cakes or cupcakes that are topped with cream cheese frosting should be stored in the refrigerator. Remove the cupcakes an hour before serving so that the frosting can get to room temperature. 

How To Make Apple Cider Cupcakes (Full Recipe Card Below!)

Preheat the oven to 350°F and line 2 cupcake trays with 24 cups. Set aside. Beat the cake mix, apple cider, eggs, oil, and apple pie spice on low speed with an electric mixer until blended. Beat at medium speed for two minutes. 

Scrape down the sides of the bowl and fold in chopped walnuts.

adding walnuts to cupcake batter

Scoop the batter evenly into the cupcakes liners. 

Apple Cider Cupcakes Before Baking
Bake for 18 to 20 minutes or until a toothpick comes out clean.

cupcakes in muffin tin after baking
Allow cupcakes to cool in the pan for 10 minutes before removing them to a rack to cool completely.
Top with the frosting and sprinkle the top with chopped walnuts. 

Frosted Cupcakes on a white tray

 

Yield: 24 cupcakes

Apple Cider Cupcakes

Apple Cider Cupcakes on a white platter

Apple Cider Cupcakes are tender, delicious, and are perfect for fall!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 package (15oz) spice cake mix
  • 1 1/4 cups Apple cider
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon apple pie spice
  • 2 cups chopped walnuts

Frosting

  • 1/2 cup unsalted butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • pinch of salt (1/4 teaspoon)

Instructions

  1. Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners.
  2. Beat cake mix, apple cider, eggs, oil. and apple pie spice on low speed with an electric mixer until blended. Beat at medium speed for two minutes. Scrape down the sides of the bowl and fold in chopped walnuts.
  3. Evenly distribute the cupcake batter between 24 cups.
    Bake for 18 to 20 minutes or until a toothpick comes out clean.
    Allow cupcakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Top with frosting and sprinkle with chopped walnuts.
  4. To make the frosting, combine the butter and cream cheese in the bowl of a stand mixer and beat on medium-high until well combined and no lumps remain.
  5. Add vanilla and salt and mix on low until combined.
  6. Gradually add powdered sugar and mix on low until well combined. Frost the cooled cupcakes.

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Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 313Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 35mgSodium 183mgCarbohydrates 39gFiber 1gSugar 29gProtein 3g

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