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Apple Cider Cupcakes with Spiced Buttercream Frosting (Gluten-Free Whole Grain)

Soft gluten-free whole grain apple cider cupcakes topped with creamy spiced buttercream frosting, perfect for fall baking.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 2 cups gluten-free whole grain flour blend
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 0.75 cup apple cider reduced
Spiced Buttercream Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin pan with liners.
  2. Whisk together dry ingredients in a medium bowl.
  3. Cream butter and brown sugar until light and fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Alternate adding dry ingredients and apple cider to the batter.
  6. Divide batter evenly into liners.
  7. Bake 18–22 minutes until a toothpick comes out clean.
  8. Cool completely before frosting.
  9. Beat butter, powdered sugar, spices, vanilla, and cream until fluffy.

Notes

For best flavor, reduce apple cider before baking.