Apple Cider Donut Cupcakes: Why 1 Recipe Reigns Supreme

Why Make Apple Cider Donut Cupcakes

You will love these Apple Cider Donut Cupcakes. They taste like autumn with apple cider, cinnamon, and nutmeg. These cupcakes are easier to make than regular donuts because you don’t need to deep fry them. They are perfect for any event, from family meals to fall parties. Real apple cider makes them very moist and full of flavor. Kids and adults will enjoy these, making them great to bake together.

How to Make Apple Cider Donut Cupcakes

Making Apple Cider Donut Cupcakes is simple. First, you reduce apple cider to make its flavor stronger. Then, you mix the dry ingredients. In another bowl, you mix the wet ingredients. Combine them gently to make the batter. Pour the batter into muffin cups and bake until done. After cooling, dip the tops in melted butter and then roll them in cinnamon sugar.

Ingredients of Apple Cider Donut Cupcakes

For the Apple Cider Donut Cupcakes

• All-purpose flour
• Granulated sugar
• Brown sugar (packed)
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt
• Unsalted butter (melted and cooled)
• Large eggs
• Vanilla extract
• Boiled and reduced apple cider
• Milk (whole or 2%)

For the Cinnamon Sugar Topping

• Granulated sugar
• Ground cinnamon
• Melted unsalted butter

Directions of Apple Cider Donut Cupcakes

Preparing the Reduced Apple Cider

1. Pour fresh apple cider into a small saucepan.
2. Boil it over medium-high heat.
3. Simmer until the cider reduces by about half. This makes it strong and takes 15-20 minutes.
4. Remove from heat and let it cool completely. This step makes the apple flavor intense.

Making the Apple Cider Donut Cupcakes

1. Preheat & Prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together melted butter, eggs, vanilla extract, cooled reduced apple cider, and milk.
4. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Do not overmix. Lumps are fine.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups. Fill each one about two-thirds full.
6. Bake: Bake for 18-22 minutes. A wooden skewer inserted into the center should come out clean.
7. Cool: Let the cupcakes cool in the muffin tin for 5 minutes. Then move them to a wire rack to cool completely.

Adding the Cinnamon Sugar Topping

1. Melt Butter: In a small bowl, melt unsalted butter for dipping.
2. Mix Cinnamon Sugar: In another small shallow bowl, mix granulated sugar and ground cinnamon.
3. Coat Cupcakes: Once cupcakes are completely cool, dip the top of each cupcake into the melted butter. Let extra butter drip off.
4. Roll in Sugar: Immediately roll the buttered top into the cinnamon sugar mixture until it is fully coated.
5. Serve: Place them on a platter and enjoy.

How to Serve Apple Cider Donut Cupcakes

You can serve these cupcakes in many ways. Enjoy them with warm apple cider or coffee. They are great for a fall brunch with fruit. Serve them as a dessert after a hearty autumn meal. For an indulgent treat, serve a warm cupcake with a scoop of vanilla bean ice cream.

How to Store Apple Cider Donut Cupcakes

Store these Apple Cider Donut Cupcakes in an airtight container at room temperature. They are best within 2-3 days. The cinnamon sugar topping may soften, but the flavor will still be good.

Tips to Make Apple Cider Donut Cupcakes

To make the best Apple Cider Donut Cupcakes, follow these tips. Do not skip reducing the apple cider; it gives a deep apple flavor. Measure flour correctly by spooning and leveling to prevent dry cupcakes. Avoid overmixing the batter to keep cupcakes light and tender. Cool cupcakes completely before dipping and coating to avoid a messy topping. Use fresh, good-quality cinnamon and nutmeg for the best taste.

Variation

• Apple Cider Glaze: Make a glaze by whisking powdered sugar with a tablespoon or two of reduced apple cider.
• Caramel Drizzle: Drizzle warm caramel sauce over the cinnamon sugar topping for extra richness.
• Spiced Cream Cheese Frosting: Top with cream cheese frosting with a hint of cinnamon or nutmeg for a decadent treat.
• Chopped Apple Bits: Fold in a quarter cup of finely diced, sautéed apples into the batter for more texture and flavor.

FAQs

Can I use store-bought apple juice instead of apple cider for these Apple Cider Donut Cupcakes?

While you can use apple juice, fresh apple cider (especially reduced) gives a much stronger and more real apple flavor. Apple juice is often sweeter and lacks the tang and depth of cider.

How long do these Apple Cider Donut Cupcakes stay fresh?

These Apple Cider Donut Cupcakes stay fresh for 2-3 days when stored in an airtight container at room temperature. The cinnamon sugar coating might get a little soft, but the flavor will still be delicious.

Can I freeze Apple Cider Donut Cupcakes?

Yes, you can freeze them. It is best to freeze the plain cupcakes before adding the butter and cinnamon sugar. Wrap them tightly in plastic wrap and put them in a freezer-safe bag for up to 2-3 months. Thaw them at room temperature, then dip and coat them.

Classic Apple Cider Donut Cupcakes

These delightful Classic Apple Cider Donut Cupcakes capture the cozy flavors of autumn in a convenient cupcake form. Featuring a moist, spiced cake infused with reduced apple cider and coated in a sweet cinnamon sugar topping, they're perfect for a seasonal treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 12 cupcakes

Calories 300 kcal

Equipment

• Small saucepan
• Whisk
• Large bowl
• Medium bowl
• Rubber spatula
• 12-cup muffin tin
• Paper liners
• Wire rack
• Wooden skewer
• Small shallow bowl

Ingredients

  

Cupcakes

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup boiled and reduced apple cider
• ¼ cup milk whole or 2%

For the Cinnamon Sugar Topping

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• ½ cup melted unsalted butter

Instructions

 

Cupcake Instructions

• Pour 1 cup of apple cider into a small saucepan. Boil and then simmer until reduced to ½ cup (about 15-20 minutes); let it cool completely.
• Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, ½ cup granulated sugar, brown sugar, baking powder, baking soda, 1 ½ teaspoons cinnamon, nutmeg, and salt.
• In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, cooled reduced apple cider, and milk.
• Gently pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined, avoiding overmixing.
• Divide the batter evenly among the 12 muffin cups, filling each approximately two-thirds full.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
• Melt ½ cup unsalted butter in one small bowl for dipping, and in another, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon.
• Once completely cool, dip the top of each cupcake into the melted butter, let excess drip, then immediately roll in the cinnamon sugar mixture until fully coated.
• Place the coated cupcakes on a platter and enjoy immediately.

Notes

Do not overmix the batter; some lumps are fine for a tender crumb. Ensure cupcakes are completely cool before coating to prevent the topping from melting.