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Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

From the share:
1 c apple cider

From your kitchen:
2 egg
1 2/3 C flour
2/3 C sugar
1/2 c unsalted butter, softened
2 t baking powder
1 t ground cinnamon
1/2 t salt
1 t vanilla
1 cup softened butter
3 c powdered sugar
1/2 c light brown sugar
1 t cinnamon
2 T milk
1 t vanilla

Cream together butter and sugar. Add the eggs and vanilla Mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the dry ingredients and the cider, alternating between the two, slowly incorporating them into the butter/sugar mixture. Line a muffin tin with paper or foil liners. Fill papers 2/3 full. Bake 17-19 minutes until a skewer inserted into the center comes out clean. Cool completely before frosting

Whip butter and brown sugar and vanilla together with mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency. More for a thinner frosting. Transfer to a piping bag and frost cooled cupcakes. Garnish with apple slice if desired.  Cupcakes stay fresh at room temperature in an airtight container for up to 5 days.


From: wishesanddishes.com

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