Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 2/3 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 3 cup Powdered sugar
  • 1/2 tsp Salt
  • 2/3 cup Sugar
  • 2 tsp Vanilla

• Drinks

  • 1 cup Apple cider

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Butter
  • 2 tbsp Milk

Found on wishesndishes.com

Description

Ingredients

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

Directions

• Cupcakes:
• Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
• Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
• Line standard muffin/cupcake tin with paper or foil liners.
• 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.
• Frosting:
• 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 until you reach desired consistency (more for thinner frosting).
• Transfer to piping bag and frost each cupcake once they have cooled.
• Garnish with an apple slice, if desired.
• Cupcakes stay fresh at room temperature in an airtight container for 5 days.
• Enjoy!