Cider Mill Mini Cupcakes
August 20, 2025
Mini spice cakes packed with real apple, frosted with cinnamon cream cheese, and topped with cookie crumbles.
If fall had a signature bake, it would be these Cider Mill Cupcakes. Made with real apple, spiced cake mix, and topped with cinnamon cream cheese frosting and cookie crumbles—these cupcakes taste like a trip to the cider mill in every bite. They’re soft, flavorful, and the perfect sweet treat for apple season.
Why You’ll Love This Recipe
- Warm, cozy flavors from spice cake and cinnamon frosting
- Real apple pieces in every bite for a fresh, orchard-inspired taste
- Perfectly portioned mini cupcakes for fall parties or snack trays
- Topped with Biscoff cookie crumbs for crunch and caramel notes
- Easy to make with a spice cake mix and simple ingredients
- The ultimate cider mill cupcake recipe for apple season
Ingredient Notes
- Spice cake mix – This shortcut brings all the fall flavors without needing a spice rack. Any brand works, but Duncan Hines and Pillsbury are reliable picks.
- Apple cider – Adds deeper apple flavor than water. If you’re using water instead, bump up the cinnamon just a bit.
- Sour cream – Keeps the cupcakes super moist and helps balance the sweetness.
- Finely diced apples – Go for Honeycrisp or Granny Smith. Make sure they’re peeled and chopped small so they bake evenly.
- Biscoff cookie crumbs – These add warm, spiced cookie flavor with a hint of caramel. You can crush them in a zip-top bag or use a food processor.
- Cream cheese – Use cold cream cheese for a thicker frosting that holds up.
- Heavy cream or milk – Just a little makes the frosting smooth and easy to work with. Add gradually to avoid thinning it too much.
Before You Bake
Can I use water instead of apple cider?
Yes, but apple cider adds a richer fall flavor. If you use water, consider adding a little extra cinnamon to enhance the spice.
Do I need to peel the apples?
Yes—peeling helps the apples soften better during baking and gives the cupcakes a smoother texture.
Can I make these as regular-sized cupcakes?
You can! The recipe will yield about 18–20 standard cupcakes. Bake at 350°F for 18–22 minutes, checking for doneness with a toothpick.
Cider Mill Mini Cupcakes
Ingredients
For the cupcakes:
- 1 box spice cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup apple cider (or water)
- 1/2 cup sour cream
- 1 teaspoon cinnamon
- 1 cup finely diced, peeled apples (Honeycrisp or Granny Smith recommended)
- 1/3 cup Biscoff cookie crumbs
For the frosting:
- 8 oz cream cheese, cold
- 1/2 cup (1 stick) salted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1–2 tablespoons heavy cream or milk
Toppings:
- 1/2 cup Biscoff cookie crumbs
- Optional: caramel drizzle
- Mini cupcake liners: link
Instructions
- Preheat the oven to 350°F. Line a mini muffin tin with 48 mini cupcake liners (this recipe makes approximately 48–54 mini cupcakes depending on size).
- In a large bowl, combine the spice cake mix, eggs, oil, apple cider, sour cream, and cinnamon. Mix until smooth. Gently fold in the diced apples and Biscoff cookie crumbs.
- Fill each cupcake liner about 2/3 full. Bake for 9–11 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- To make the frosting, beat the softened cream cheese and butter until fluffy. Gradually mix in the powdered sugar, one cup at a time. Add vanilla, cinnamon, and just enough heavy cream or milk to create a smooth, pipeable consistency.
- Pipe or spread the frosting onto the cooled cupcakes. Top each one with a sprinkle of Biscoff crumbs and a drizzle of caramel, if desired.
FAQ
Can I use homemade spice cake instead of a mix?
Absolutely. Just make sure your batter totals about the same volume as a boxed mix.
How do I store these cupcakes?
Store in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving.
Can I freeze them?
Yes. Freeze the unfrosted cupcakes for up to 2 months. Thaw and frost when ready to serve.
What’s the best way to crush Biscoff cookies?
A food processor gives the most even crumbs, but a zip-top bag and rolling pin works great too.
Can I skip the caramel drizzle?
Totally optional—but it adds a nice sticky-sweet touch that pairs perfectly with the spiced cupcake and frosting.
Sprinkle of Fun
Bake a batch of these while your kitchen smells like cinnamon and apples, light your favorite fall candle, and queue up an episode (or three) of Gilmore Girls—because these cupcakes deserve a Stars Hollow kind of moment.
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