Apple Cider Donut Cupcakes
These apple cider donut cupcakes need 25 minutes to prep and 18 minutes to bake, with a cinnamon sugar swirl and a homemade cider reduction.
Last updated: September 7, 2026
Ingredients
- 2 cups apple cider (unfiltered)
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup cinnamon sugar (2 tbsp sugar mixed with 1 tsp cinnamon), for swirl
- 1 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- 1/2 tsp ground cinnamon, for frosting
Instructions
Pour cider into a saucepan and simmer over medium heat until it reduces to 1/2 cup, about 20 minutes. Let it cool completely.
Preheat oven to 350°F and line a muffin pan with 12 liners.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Beat butter and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, then mix in vanilla.
Add the cooled cider reduction and sour cream to the butter mixture. Mix until smooth.
Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
Spoon half the batter into liners, sprinkle with half the cinnamon sugar, then top with remaining batter. Swirl gently with a toothpick.
Bake 18 to 20 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
Beat butter for frosting until pale and creamy, about 3 minutes. Add powdered sugar and cinnamon, then beat until smooth and fluffy.
Pipe frosting onto fully cooled cupcakes and dust with extra cinnamon sugar.
Pro Tips
- • Reduce the cider a day ahead. It keeps in the fridge and saves time on baking day.
- • Use unfiltered, cloudy apple cider for the strongest apple flavor. Clear apple juice tastes flat once reduced.
- • Roll warm cupcake tops in cinnamon sugar right after baking for a true donut shop finish, if you skip the frosting.
- • Let the reduction cool fully before mixing it in, or it will melt the butter and thin your batter.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These cupcakes bring donut shop flavor to a cupcake stand. The cider reduction and cinnamon swirl make them feel like fall in one bite.
Frequently Asked Questions
Can I use store bought apple cider or does it need to be fresh pressed?
Store bought unfiltered cider works fine. I tested both and the flavor difference after reducing was small.
Why did my cupcakes sink in the middle?
This usually means the cider reduction was still warm when added, or the batter was overmixed. Cool the reduction fully and fold gently.
Can I make these without the frosting?
Yes. Brush warm cupcakes with melted butter and roll in cinnamon sugar for a true donut style finish instead.
How far ahead can I make the cider reduction?
Make it up to 3 days ahead and store it covered in the fridge. Bring it to room temperature before mixing into batter.
