Apple Cider Donut Recipe

Baked Apple Cider Donuts are everything you love about fall — warm, cakey, and bursting with real apple flavor! These irresistible donuts pack the MOST apple flavor thanks to a triple dose of apple goodness: reduced apple cider, applesauce, and caramelized apples. They’re baked, not fried, for a soft, tender crumb with a lightly crisp sugar coating that’s pure autumn comfort. Follow along for all my tested tips and tricks to make these bakery-worthy donuts right in your own kitchen!

Why you’ll love These Apple Cider Donuts

After countless rounds of testing and tweaking the apple-to-spice ratio, baking time, and texture, I’ve finally perfected this Apple Cider Donuts recipe—one you’re guaranteed to fall in love with from the very first bite! Here’s why:

Big apple flavor: NO OTHER RECIPE has this much apple flavor! Every bite bursts with caramelized apple goodness—thanks to tender, brown sugar, cinnamon apples, applesauce, and reduced apple cider for bold, concentrated flavor.
Cakey, moist, and light: Tender on the inside with a perfectly crumbly cinnamon-sugar coating spiked with ginger and cardamom for an irresistible finish.
Dunked in butter: Instead of laboriously brushing on butter like many recipes, the donuts are quickly dunked in butter for easy flavor!
Easy baked recipe: No rolling pin, deep fryer, or mess—just mix, pipe into the pan, and bake to golden perfection.
Cozy fall spices: Loaded with warm cinnamon, ginger, nutmeg, and cardamom to fill your kitchen (and soul!) with those quintessential fall vibes.
Quick & satisfying: In about an hour, you’ll be enjoying a full batch of bakery-style apple cider donuts fresh from your oven!

top view of apple cider donut recipe showing the cinnamon sugar topping

Apple Cider Donuts Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Apple cider: Apple cider is reduced to intensify its flavor — this concentrated cider infuses every bite with cozy fall sweetness.
Apples: Choose firm, sweet-tart apples like Honeycrisp or Fuji for the best texture and depth of flavor. Dice evenly so they cook at the same rate.
Dry ingredients: All-purpose flour forms the base, while baking powder and baking soda give the donuts their lift.
Spices: Warm fall spices—cinnamon, ginger, nutmeg, cardamom, and cloves—create a rich, aromatic flavor. Don’t skip the salt; it balances the sweetness and enhances the spice.
Wet ingredients: Butter, brown sugar, and granulated sugar are creamed together for a tender crumb and buttery flavor. Applesauce keeps the donuts soft and moist while complementing the cider flavor. Eggs and vanilla bring everything together for a smooth, luscious batter.
Sugar topping: Melted butter helps the cinnamon-sugar coating stick, while the mix of cinnamon, ginger, and cardamom adds extra warmth and crunch.

top view of apple cider donut recipe ingredients: apple cider, apples, applesauce, flour, brown sugar, white sugar, eggs, spices, baking soda, baking powder, butter

How to MAke Apple Cider Donuts

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Reduce Apple Cider. Simmer the apple cider in a small saucepan over medium-low heat, stirring often, until it reduces to ½ cup. This should take 10-15 minutes. Meanwhile, caramelize the apples.

a collage showing how to make Apple Cider Donuts by reducing the apple cider in a saucepan until ½ cup remains

Step 2: Caramelize the Apples. Sauté the apples in one tablespoon of butter for 3–4 minutes until they start to soften. Sprinkle in the brown sugar, cinnamon, and a pinch of salt. Cook for an additional 5 minutes. Transfer them to a bowl and toss with two teaspoons of flour.

showing how to make Apple Cider Donuts by cooking apple sin a skillet with butter to soften, then adding ground cinnamon, then cooking until caramelized, then adding to a bowl and tossing with flour

Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
Step 4: Combine Wet Ingredients. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in the applesauce, then add the eggs one at a time, mixing just until barely incorporated after each addition. Beat in the vanilla extract.

a collage showing how to make Apple Cider Donuts by creaming the butter and sugars, then mixing in applesauce, vanilla, and eggs

Step 5: Add Dry Ingredients, Cider, and Apples. Alternately add the flour mixture and apple cider in thirds on low speed until a few flour streaks remain. Add the caramelized apples, and use a spatula to fold them in gently.

a collage showing how to make Apple Cider Donuts by adding the flour mixture to the wet ingredients in the mixer, alternating with the reduced apple cider, then stirring in the caramelized apples into the batter

showing how to make Apple Cider Donuts by piping the batter into the pans to bake

Step 7: Bake. Bake for 12 to 15 minutes, then cool the donuts for 2 minutes.

a collage showing how to make Apple Cider Donuts by baking until golden around the edges, then cooling on a wire rack

Step 8: Dunk Donuts. While the donuts are still warm, dip both sides in a bowl of melted butter, then coat in a bowl of sugar, cinnamon, ginger, and cardamom. Enjoy!

a collage showing how to make Apple Cider Donuts recipe by dunking the donuts in butter, then cinnamon and sugar mixture to coat

showing how to make apple cider donut recipe by transferring donuts to wire rack

Best Apple Cider Donuts TIPS

Reduce the cider properly: Reduce entirely to prevent the batter from being too wet. This can take more or less time depending on several factors, so start checking early and stir often to avoid scorching.
Cool ingredients slightly: Let the reduced cider and caramelized apples cool before adding to the batter so they don’t melt the butter or scramble the eggs.
Measure flour correctly: For the best texture, weigh your flour using a kitchen scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag can compact the flour and lead to dense, dry donuts.
Don’t overmix the batter: Leave a few streaks of flour when mixing, then gently fold in the apples just until they are combined to keep the donuts tender and cake-like.
Fill the pans evenly: Pipe the batter about ⅔ full to ensure even rise and round, fluffy tops.
Check for doneness: Donuts should spring back when gently pressed and release cleanly with a toothpick — don’t overbake or they’ll dry out.
Coat while warm: Dip the donuts in melted butter and cinnamon sugar right after baking so the topping sticks beautifully.

up close of apple cider donut showing the thickness and texture

Apple Cider Donuts Recipe variations

Maple Glazed: Dip cooled donuts in a glaze made with powdered sugar, maple syrup, and a splash of milk for cozy maple sweetness.
Apple Cider Glaze: Reduce apple cider and whisk it into powdered sugar for a tangy, apple-forward glaze that enhances the cider flavor.
Brown Butter Glaze: Add nutty, caramelized depth by whisking browned butter into your glaze.
Caramel Apple Donuts: Drizzle with warm caramel sauce and sprinkle with finely chopped toasted pecans.

apple cider donuts recipe with a bite taken out of the donut showing how tender and fluffy it is inside

How to serve Recipe For Apple Cider Donuts

This apple cider donuts recipe is stand-along scrumptious at room temperature or slightly warmed, or served alongside any of the following:

a stack of baked apple cider donuts showing how thick and fluffy they are

picking up an apple cider donut to show its fluffy texture

up close of easy apple cider donuts with a bite taken out, showing the cake-like texture inside

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APPLE CIDER AND APPLES

1 1/2 cups apple cider
2 large Honeycrisp apples
1 tablespoon unsalted butter
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
2 teaspoons all-purpose flour

DONUT BATTER

1¾ cup/225g all-purpose flour (measured correctly-see notes)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 tsp EACH ground ginger, ground nutmeg, ground cardamom
1/8 teaspoon ground cloves
7 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons unsweetened applesauce
2 large eggs, at room temperature
1 teaspoon vanilla extract

SUGAR TOPPING

6 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 tsp EACH ground ginger, ground cardamom

REDUCE APPLE CIDER

Prep: Preheat the oven to 350°F. Lightly grease two (6-cavity each) donut pans (these are the exact ones I use) with non-stick spray WITH FLOUR. Set aside.
Reduce Apple Cider: Simmer the apple cider in a small saucepan over medium-low heat, stirring often, until it reduces to ½ cup. This should take 10-15 minutes. Set aside to cool. Meanwhile, caramelize the apples.

Make BATTER

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
Combine Wet Ingredients: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in the applesauce, then add the eggs one at a time, mixing just until barely incorporated after each addition. Beat in the vanilla extract.
Add Dry Ingredients and Cider: Alternately add the flour mixture and apple cider in thirds on low speed until a few flour streaks remain. Add the caramelized apples, and use a spatula to fold them in gently, being careful not to overmix. The batter will be very thick.

Bake Donuts

Add Batter to Pans: Transfer the batter to a large freezer bag and cut a 1-inch opening in the corner (Note: this is 1-inch total, about ½-inch wide). Fill the donut pans about ⅔ full — this should be roughly one solid piping circle per donut.
Bake: Bake for 12 to 15 minutes, until the donut bounces back when pressed and a toothpick inserted into the thickest part comes out clean. Cool the donuts for 2 minutes, then transfer them to a wire rack. Meanwhile, while baking, make the topping:

MAKE THE TOPPING:

Prepare Bowls: Melt the butter in a shallow dish or bowl. Whisk the remaining Topping Ingredients in a separate small bowl.
Dunk Donuts: While the donuts are still warm, dip both sides in the melted butter, then coat with the Cinnamon Sugar. Best enjoyed immediately or within 1-2 days.

Measure flour correctly: For the best texture, weigh your flour using a kitchen scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag can compact the flour and lead to dense, dry donuts.

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