Delicious apple cider cupcakes topped with rich brown sugar cinnamon buttercream Perfect for autumn gatherings and dessert lovers alike 151 chars

Scale

2 cups of all-purpose flour

1 cup of granulated sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of spices (cinnamon, nutmeg, ginger)

½ teaspoon of salt

½ cup of unsalted butter (softened)

2 large eggs

1 cup of apple cider

1 cup of unsalted butter (softened) for buttercream

3 cups of brown sugar

2 tablespoons of heavy cream

1 teaspoon of ground cinnamon

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Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.

In a separate bowl, cream the softened butter until light and fluffy. Gradually add the dry mixture, beating until well combined.

Beat in the eggs one at a time, then pour in the apple cider and mix until just blended.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack.

In a bowl, beat the softened butter until creamy. Gradually add brown sugar, heavy cream, and ground cinnamon until fluffy.

Frost each cooled cupcake with the buttercream and sprinkle with cinnamon.

Delightful Apple Cider Cupcakes topped with Brown Sugar Cinnamon Buttercream, bringing warm autumn flavors to life.