Ingredients:

  • 1 cup apple cider
  • 1.5 cups all-purpose flour
  • 0.75 cup brown sugar, packed
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 2 tbsp apple cider reduction
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt

Instructions:

  1. Pour the apple cider into a small saucepan over medium-high heat. Simmer until the liquid reduces by two-thirds (approximately 1/3 cup remaining) into a thick, golden syrup. Remove from heat and let cool.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla extract, and the cooled cider reduction until the batter is mahogany-colored and smooth.
  3. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet batter using a spatula, stirring only until no streaks of flour remain.
  4. Divide the batter evenly among 12 lined cupcake tins. Bake at 350°F (175°C) for 18-22 minutes, or until the tops spring back and a toothpick comes out clean.
  5. Prepare the spiced buttercream by beating the softened butter until smooth. Gradually add powdered sugar, reserved cider reduction, vanilla extract, cinnamon, and salt, beating until velvety.