Do not wait until fall to try this sweet treat! Made from scratch apple cider cupcakes with brown sugar cinnamon buttercream frosting will have everyone wanting dessert first.
Cupcakes:
2 Eggs
1 2/3 C All-Purpose Flour
1 C. Louisburg Apple Cider
2/3 C Sugar
1/2 C. Unsalted Butter, softened
2 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1 tsp. Vanilla
Frosting:
1 C. Softened Butter
3 C. Powdered Sugar
1/2 C. Brown Sugar
1 tsp. Cinnamon
2 Tbs. Milk
1 tsp. Vanilla
Cupcakes:
Cream together butter and sugar with mixer. Add the eggs and vanilla and mix until fully combined. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients into the butter/sugar/egg mixture, alternating until mixed completely. Line cupcake tin with liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19 minutes or 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 blended. Add milk until you reach desired consistency (add more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with apple slice, if desired. Store cupcakes in an airtight container at room temperature.
