These Apple Cider Cupcakes with Cream Cheese Cinnamon Frosting with the optional salted caramel drizzle are so moist and packed with that warm, cozy apple cider flavor. They are basically Fall in a cupcake form. Enjoy them with an apple crisp macchiato and you’ve got yourself the perfect Fall treat!
Preheat the oven to 350 °F (177 °C). Mix together the brown sugar, granulated sugar, salt, oil, vanilla and eggs.
Add the baking powder, cinnamon, flour and apple cider and mix to combine.
Line a 12-cup cupcake pan with cupcake liners. Pour the batter into the tin, filling each cup up about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool.
Meanwhile, make the cream cheese frosting. Beat the softened cream cheese and butter at medium speed with an electric mixer until creamy. Add vanilla and ground cinnamon and beat until well combined.
Gradually add the powdered sugar, beating at low speed until well incorporated. Increase speed to high until smooth. Store in the fridge until ready to use.
Once the cupcakes have cooled down, add your frosting to a piping bag and pipe it on the cupcakes. Drizzle the caramel sauce on top and enjoy!
Notes
You can use either store bought apple cider or homemade.The cupcakes can be kept at room temperature for a day. You can also keep them in the fridge in an airtight container and allow them to come back to room temperature before serving.