Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup unsalted butter, softened

• ½ cup light brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup reduced apple cider*

• ¼ cup sour cream

• ¼ cup milk (any kind)

Buttercream Frosting:

• ½ cup unsalted butter, softened

• ½ cup light brown sugar, packed

• 2 cups powdered sugar

• ½ tsp ground cinnamon

• ¼ tsp salt

• 2–3 tbsp heavy cream or milk

• ½ tsp vanilla extract

Optional Toppings:
Apple slices, cinnamon sugar, or caramel drizzle

---

Instructions

1. Reduce the Cider:
   Simmer 1 cup apple cider over medium heat until it reduces to ½ cup (about 15–20 min). Cool before use.

2. Make the Cupcakes:
   Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
   Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
   In another bowl, cream butter and sugars until fluffy. Add eggs one at a time, then vanilla.
   Mix in cooled cider, sour cream, and milk. Gradually add dry ingredients.
   Divide batter evenly and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.

3. Prepare the Frosting:
   Beat butter and brown sugar until smooth. Add powdered sugar, cinnamon, and salt.
   Mix in vanilla and cream until desired consistency is reached.

4. Assemble:
   Frost cooled cupcakes. Garnish with cinnamon sugar, caramel, or an apple slice for a festive finish.