Apple Cider Cupcakes (with Brown Sugar Buttercream Frosting!)

[ibakibi]

Tender, moist and super flavorful recipe for Apple Cider Cupcakes smothered with a Brown Sugar Cinnamon Buttercream Frosting makes for the perfect autumn dessert!

Apple Cider Cupcakes

2 eggs
1⅔ cup all-purpose flour
1 cup apple cider
⅔ cup sugar
½ cup unsalted butter, softened
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 tsp. vanilla

Brown Sugar Cinnamon Buttercream Frosting

1 cup softened butter
3 cup powdered sugar
½ cup light brown sugar
1 tsp cinnamon
2 tbsp milk
1 tsp vanilla

First, prepare the cupcakes:
Preheat the oven to 350F, Line standard muffin/cupcake tin with paper or foil liners.
Cream together butter and sugar in the bowl of a kitchenaid mixer (or using an electric hand mixer). Add the eggs and vanilla and beat until fully incorporated.

In another bowl, whisk together all of the dry ingredients. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.

Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Next, prepare the frosting, while the cupcakes bake.

Whip butter, brown sugar, cinnamon, and vanilla together with a mixer until light and fluffy.
Gradually add powdered sugar and mix until incorporated.
Add milk, a little at a time, whipping in between until you reach desired consistency.
Transfer the frosting to piping bag and frost each cooled cupcake.
Garnish with an apple slice or a drizzle of caramel sauce if desired.
Cupcakes stay fresh at room temperature in an airtight container for up to 5 days.

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