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Delicious apple cider donut cupcakes on a white marble table

Apple Cider Donut Cupcakes

These Apple Cider Donut Cupcakes offer a delightful blend of moist, flavorful cake with warm spices and a sweet, irresistible cinnamon sugar topping. Perfect for fall gatherings or a comforting treat, they capture the essence of a classic apple cider donut in cupcake form.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 360 kcal

Equipment

  • Oven
  • 12-cup muffin tin
  • Paper liners
  • Small saucepan
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Wire rack

Ingredients
  

For the Moist and Flavorful Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ cup unsalted butter (1 stick), softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup apple cider (reduced to ¼ cup)
  • ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar, let sit 5 mins)

For the Irresistible Cinnamon Sugar Topping

  • ½ cup melted unsalted butter
  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions
 

Cupcake Preparation

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Reduce ½ cup apple cider to ¼ cup by simmering, then set aside to cool.
  • In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and allspice.
  • In a large bowl, cream softened unsalted butter, ¾ cup granulated sugar, and brown sugar with an electric mixer until light and fluffy.
  • Beat in eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Gradually add the dry ingredients in three additions, alternating with the cooled reduced apple cider and buttermilk, mixing on low speed until just combined.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Topping Application

  • While cupcakes are cooling, melt ½ cup unsalted butter in a small bowl. In another small bowl, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon.
  • Once the cupcakes are completely cool, dip the top of each cupcake into the melted butter, allowing any excess to drip off.
  • Immediately roll the buttered top in the cinnamon sugar mixture, ensuring it's evenly coated.
  • Serve immediately with coffee, tea, milk, or a scoop of vanilla ice cream.

Notes

For a quick buttermilk substitute, combine ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes. Ensure cupcakes are completely cool before applying the topping for best results.