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Delicious Apple Cider Donut Cupcakes with powdered sugar

Classic Apple Cider Donut Cupcakes

These delightful Classic Apple Cider Donut Cupcakes capture the cozy flavors of autumn. Made with reduced apple cider, warm spices, and a sweet buttermilk batter, they are then coated in a buttery cinnamon sugar topping for an irresistible treat.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes
Calories 350 kcal

Equipment

  • Saucepan
  • Oven
  • 12-cup muffin pan
  • Paper liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Toothpick
  • Wire rack
  • Shallow dishes

Ingredients
  

For the Cupcakes:

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1.5 teaspoons baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon allspice optional
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup unsweetened apple cider reduced
  • 0.5 cup buttermilk

For the Cinnamon Sugar Topping:

  • 0.5 cup granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 0.25 cup unsalted butter melted

Instructions
 

Cupcakes

  • Pour 1 cup of unsweetened apple cider into a small saucepan, bring to a boil, then simmer until reduced by half to ½ cup. Let it cool completely.
  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  • In a separate medium bowl, whisk together the cooled melted butter, eggs, vanilla extract, cooled reduced apple cider, and buttermilk.
  • Pour the wet ingredients into the dry, mixing just until combined without overmixing to prevent tough cupcakes.
  • Divide batter among liners, filling two-thirds full, and bake for 18-22 minutes until a toothpick comes out clean.
  • Remove from oven and cool slightly in the muffin tin before transferring to a wire rack to cool completely.

Topping

  • While cupcakes cool, melt ¼ cup unsalted butter in one shallow dish. In another, combine ½ cup granulated sugar and 1 ½ teaspoons ground cinnamon.
  • Dip the top of each slightly warm cupcake into the melted butter, ensuring a light coating.
  • Immediately roll the butter-coated cupcake top in the cinnamon sugar mixture, pressing gently to make it stick.
  • Place coated cupcakes back on the wire rack to set. Serve warm or at room temperature; store in an airtight container for 2-3 days at room temperature.

Notes

Be careful not to overmix the batter to ensure light and tender cupcakes. For best results with the topping, ensure cupcakes are slightly warm but not hot when dipping in butter. Store in an airtight container to maintain freshness.