Looking for the ultimate **Thanksgiving Desserts** treat that’ll have your relatives begging for more? I got you. These **Apple Cider Donut Cupcakes** combine that nostalgic fall flavor with the ease of a handheld cupcake—perfect for your next Friendsgiving or turkey-day dessert table. I mean, who wouldn’t love a mini donut that tastes like a hug in cake form? FYI, these cupcakes double as one of the best Thanksgiving Treats and they slide right into your lineup alongside savory Thanksgiving Appetizers and inventive Thanksgiving Side Dishes.
Ever stared blankly at your list of Thanksgiving Food Ideas and thought, “I need something simple but wow-worthy”? Enter these gems. I tested a dozen versions—some soggy, some too dry, and then *this* recipe popped off. It’s straightforward, relies on pantry staples, and gives you that cozy apple-cider vibe without an elaborate brewing session. Trust me, this is the kind of Thanksgiving Baking Recipes success story you’ll proudly share on social media.
I swear, my kitchen smelled like autumn for days. The next time someone asks for Thanksgiving Desserts Easy, you can smugly hand them a cupcake while rolling your eyes and saying, “Just wait ’til dessert.” Ready to bake? Let’s get these sweet, spiced beauties into your oven.
Table of Contents
Apple Cider Donut Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and the cider-buttermilk mix to the wet ingredients, beginning and ending with dry. Do not overmix.
- Divide batter evenly among cups, filling two-thirds full. Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool cupcakes completely before frosting.
- For frosting: beat cream cheese and butter until smooth. Add vanilla, then powdered sugar gradually until fluffy.
- Frost cooled cupcakes and optionally sprinkle with cinnamon sugar or apple pie spice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup apple cider
- ½ cup buttermilk
- For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Optional topping: cinnamon sugar or apple pie spice
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well—because sticking cupcakes is nobody’s idea of fun.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate large bowl, cream the butter and sugar using an electric mixer until pale and fluffy—about 2–3 minutes. This step ensures a light crumb.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides so nothing gets left behind.
- Mix in the vanilla extract. Then, alternate adding the dry ingredients and the liquid (apple cider + buttermilk) to the butter mixture. Start and end with the dry ingredients. Don’t overmix—stop when you barely see flour streaks.
- Divide batter evenly among the 12 cups, filling each about two-thirds full. I use an ice-cream scoop for consistency.
- Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. No one wants a raw cupcake, but let’s not overbake either—moist is king.
- While cupcakes cool, whip up the frosting. Beat the cream cheese and butter until smooth. Add vanilla, then gradually beat in the powdered sugar until you hit a fluffy, spreadable consistency.
- Once cupcakes reach room temperature, pipe or spread the frosting on each one. For that classic donut vibe, finish with a dusting of cinnamon sugar or apple pie spice.
- Serve immediately or chill for a firmer frosting. IMO, they taste best the same day, but storing them in an airtight container in the fridge for up to 3 days works fine.
Variations
Want to jazz up your batch? Here are a few **Thanksgiving Dessert Ideas** that add personality:
- Maple Glaze Twist: Swap the frosting for a simple mix of maple syrup and powdered sugar. Drizzle generously for a sticky-sweet finish.
- Pecan Crunch Topper: Sprinkle chopped, toasted pecans over cream cheese frosting. You get a delightful crunch reminiscent of pecan pie.
- Spiced Rum Buttercream: Add 1–2 tablespoons of spiced rum to your buttercream frosting. A wink to adult flavors and a nod to cozy gatherings.
Serving & Tips
These cupcakes shine as part of your bigger spread of **Thanksgiving Food Recipes**. Try serving them alongside mini pumpkin pies or alongside your Thanksgiving Side Dishes—surprise, they pair with savory too! Who said dessert can’t play well with stuffing?
Storage tips? Keep cupcakes in an airtight container in the fridge. Before serving, let them sit out for 20 minutes so the frosting softens.
Looking to transport these beauties? Freeze fully frosted cupcakes for up to a month. Pack them upright in a sturdy box with separators. On defrost day, they thaw in just a couple of hours.
Need more Fun Thanksgiving Desserts? Try adding a cinnamon stick as a garnish or tuck a candied apple slice on top. Your guests will think you spent hours on presentation—no judgment if you actually binge-watched your favorite show while they baked.
Final Thoughts
This **Apple Cider Donut Cupcakes** recipe nails the balance between nostalgia and simplicity. I still remember the first time I took a bite—my kitchen smelled like a craft cider house, and my friends couldn’t get enough. Whether you’re crowded around a rustic table or squeezing into the corner of a family TV room, these cupcakes deliver that warm, cozy vibe we crave at Thanksgiving.
So next time you scroll through Pinterest looking for the perfect Thanksgiving Desserts Recipes, stop right here. Trust me, you won’t regret it—your taste buds will high-five you later. 🙂
FAQs
Can I use store-bought apple cider instead of homemade?
Absolutely! Store-bought cider works great and saves time. Just ensure it’s 100% apple cider, not juice cocktail. The natural spices and apple tang make all the difference.
How can I make these cupcakes gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Add ¼ tsp xanthan gum if your blend doesn’t include it. The texture stays surprisingly cakey and moist!
What’s the best way to reheat leftovers?
Pop chilled cupcakes in a preheated 300°F oven for 5–7 minutes. This warms the cake without melting the frosting completely. Perfect for that fresh-out-of-the-oven feel!
Can I prep these the night before Thanksgiving?
Yes! Bake the cupcakes a day early and store them unfrosted in an airtight container at room temperature. Whip up the frosting and decorate on the big day for a stress-free morning.
Follow me on Pinterest for more Thanksgiving Desserts recipes!