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Delicious apple cider donut cupcakes on a white marble table

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
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.