Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (2 g) salt
  • 1 tsp (2 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ½ cup (120 ml) apple cider
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (230 g) unsalted butter, softened for frosting
  • 4 cups (480 g) powdered sugar
  • 2-3 tbsp (30-45 ml) apple cider for frosting
  • 1 tsp (2 g) ground cinnamon for frosting
  • ½ tsp (1 g) ground nutmeg for frosting
  • Pinch of salt for frosting

Instructions:

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with apple cider until just combined.
  6. Scoop batter into prepared liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. In a bowl, beat softened butter until creamy. Gradually add powdered sugar and mix until smooth.
  9. Add apple cider, cinnamon, nutmeg, and salt, mixing until desired consistency is achieved.
  10. Once cupcakes are completely cooled, frost with spiced buttercream using a piping bag or spatula.
  11. Transfer to a serving platter, decorate as desired, and enjoy!