Mini Apple Cider Cupcakes

Name: Mini Apple Cider Cupcakes
Ingredients: 3 Cups Apple cider; 1 Cups Unsalted butter; 0.5 Cups Light brown sugar; 1.5 Teaspoons Vanilla extract; 1.5 Teaspoons Cinnamon; 3 Cups Powdered sugar; 1.5 Cups All purpose flour; 0.75 Cups Brown sugar; 0.5 Teaspoons Baking powder; 0.25 Teaspoons Baking soda; 0.5 Teaspoons Cinnamon; 0.25 Teaspoons Nutmeg; 0.25 Teaspoons Salt; 0.5 Cups Avocado oil or neutral oil; 1 Egg; 2 Teaspoons Vanilla extract; 0.75 Cups Reduced apple cider; 0.5 Cups Granulated sugar; 1 Teaspoons Cinnamon

All the flavors of fall, rolled up in a bite sized cupcake.

Ingredients

For The Reduced Apple Cider

For the Cinnamon Buttercream

For The Cupcakes

For The Cinnamon Sugar

Directions

1
Place apple cider in a small saucepan over medium heat and simmer down until reduced to 1 cup. Allow to cool completely.
2
Preheat oven to 350°. Line a mini cupcake tray with liners.
3
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
4
In a separate bowl whisk together the oil, egg, 3/4 cup reduced cider and vanilla. Add to the dry ingredients and mix until combined. Fill the prepared cupcake tray and bake for 12 minutes or until done. Allow to cool completely.
5
Whisk together the granulated sugar and cinnamon in a small bowl. Brush the tops of the cupcakes with the remaining cider then dip in sugar.
6
For the frosting, beat the butter, brown sugar, cinnamon and vanilla together. Add the powdered sugar and continue beating until smooth and creamy. Pipe a small amount on each cupcake and serve.

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