Moist apple cider cupcakes topped with a spiced buttercream frosting, packed with fall flavors, making them a perfect treat for any autumn occasion.
Author:Laura
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
Cupcakes:
1 1/3 cup oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Pinch of cloves
1/2 cup butter, melted (or coconut oil or dairy-free butter alternative)
1/2 cup brown sugar
1/3 cup applesauce (sweetened or unsweetened)
1/2 cup apple cider
1 tsp vanilla
2 eggs
Spiced Buttercream Frosting:
1/2 cup butter, softened
1–2 tbsp water, milk, or more apple cider
1 tsp vanilla
1/2 tsp cinnamon
Pinch of nutmeg
2 cups powdered sugar
Instructions
Cupcakes: In a small mixing bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir to combine and set aside.
In a large bowl, cream the melted butter and brown sugar using a mixer. Beat until light and fluffy. Add applesauce, apple cider, and vanilla; mix well. Beat in eggs one at a time.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Preheat oven to 350°F (175°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
Fill each cupcake liner about 3/4 full with batter. Bake for 18-22 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.
For Frosting: Mix butter, 1 tbsp apple cider, vanilla, cinnamon, and nutmeg. Gradually add powdered sugar until smooth and fluffy. Adjust thickness with more apple cider if needed.
Once cupcakes are cool, frost generously with the spiced buttercream. Optionally, sprinkle with cinnamon sugar or add sprinkles.
Notes
Let cupcakes cool completely before frosting to prevent melting.
Customize frosting consistency with extra apple cider for desired thickness.