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These moist Apple Cider Cupcakes made from scratch are a delicious fall dessert recipe that look so festive with thin apple slices on top.

I have been addicted to Honeycrisp apples recently.

They make my world go ’round. And when things make my world go ’round, I make them into cupcakes, just because I can.

I wish I could infuse apple cider flavoring into everything, because it’s just so good!

I tried to make apple cider cookie bars.

I failed. Twice.

I think that’s part of the reason I like cupcakes so much – you can tweak the recipe quite a bit without ruining the integrity of the cupcake.

That bodes well for me since I can never leave recipes alone (I blame my mother for that one!), but that also means that the flavors can be so much more versatile!

So, I give you the Apple Cider Cupcake.

I added just a hint of cinnamon and nutmeg, because I really wanted the apple cider flavor to be the star, and I think it was a success!

This little guy is packed with fluffy, moist (my two favorite cupcake adjectives!), apple goodness.

And, of course, I had to use some Honeycrisp apple as garnish.

Apple Cider Cupcakes on a plate topped with Cool Whip, a sprinkle of cinnamon, and 3 thin apple slices as garnish.

This was actually the second cupcake I baked this weekend (the first one will be shared soon), but this one was prettier, so I’m sharing it first.


Apple Cider Cupcakes

  • Yield: 1215 1x


  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups apple cider
  • 1/4 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar for about 5 minutes.
  3. Beat in vanilla and egg.
  4. Mix in apple cider.
  5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  6. Stir dry ingredients into batter, just until combined.
  7. Bake 18-25 minutes.