Autumn’s Sweet Embrace: My Favorite Apple Cider Cupcakes

👩‍🍳 Instructions

1. 1

   To make the apple cider reduction: Pour 4 cups of apple cider into a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer until reduced to about 1 cup (30-40 minutes). Let cool completely. You will need 1/2 cup for the cupcakes and 2 tablespoons for the frosting.
2. 2

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This recipe makes 18-20 cupcakes.
3. 3

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and allspice.
4. 4

   In a large bowl, cream together ¾ cup softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
5. 5

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. 6

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and ½ cup of the cooled apple cider reduction. Begin and end with dry ingredients. Mix until just combined.
7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9

   Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. 10

    To make the cream cheese frosting: In a large bowl, beat softened cream cheese and ½ cup softened butter until smooth and creamy.
11. 11

    Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase to medium-high until fluffy.
12. 12

    Stir in the 2 tablespoons of apple cider reduction, ½ teaspoon cinnamon, and a pinch of salt. Beat until well combined and smooth.
13. 13

    Once cupcakes are completely cool, frost generously. Garnish with a sprinkle of cinnamon or a small apple slice if desired.