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Moist and tender cupcakes bursting with apple cider, applesauce, warm fall spices, and a touch of brown sugar, topped with a classic spiced buttercream frosting. Made healthier using gluten-free whole grain flours and reduced sugar, perfect for a cozy autumn dessert.

Ingredients

Scale
  • 1 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of cloves
  • 1/2 cup butter, melted (or coconut oil / dairy-free butter alternative)
  • 1/2 cup brown sugar
  • 1/3 cup applesauce (sweetened or unsweetened)
  • 1/2 cup apple cider
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup butter, softened (for frosting)
  • 1–2 tbsp water, milk, or additional apple cider (for frosting)
  • 1 tsp vanilla (for frosting)
  • 1/2 tsp cinnamon (for frosting)
  • pinch of nutmeg (for frosting)
  • 2 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners; lightly spray liners with nonstick cooking spray.
  2. In a small bowl, whisk together oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
  3. In a large bowl, cream the melted butter and brown sugar with a mixer until light and fluffy.
  4. Stir applesauce, apple cider, and vanilla into the butter-sugar mixture.
  5. Beat in the eggs until the batter is smooth and well combined.
  6. Gently fold the dry ingredients into the wet mixture until a smooth batter forms.
  7. If using oat flour, let the batter rest briefly while the oven preheats to allow the flour to absorb moisture (skip this step for other flours).
  8. Fill each cupcake liner about three-quarters full with batter.
  9. Bake for 18–22 minutes at 350°F, until tops spring back lightly and a toothpick inserted comes out clean.
  10. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
  11. For the spiced buttercream frosting, beat softened butter with 1 tablespoon apple cider (or water/milk), vanilla, cinnamon, and nutmeg with a mixer until smooth.
  12. Add powdered sugar in two additions, mixing after each and beating until light and fluffy; add up to one more tablespoon of liquid if the frosting is too thick.
  13. Frost the cooled cupcakes and optionally sprinkle with cinnamon sugar or autumn-colored sprinkles.

Notes

Store cupcakes in an airtight container at room temperature for 1–2 days; refrigerate up to 1 week., Freeze unfrosted cupcakes wrapped individually for 2–3 months; thaw and frost before serving., For dairy-free version, use coconut oil or dairy-free butter alternatives in both batter and frosting., Use finely ground oat flour for best texture; mixing some all-purpose flour with oat flour helps if oat flour is coarse., Spray cupcake liners to prevent sticking.

Nutrition

Find it online: https://spoonandhearth.com/apple-cider-cupcakes/