# Components:
→ Cupcakes
01 - 1 and 1/2 cups all-purpose flour
02 - 1 and 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup sparkling apple cider
09 - 1/4 cup whole milk
→ Cider Buttercream
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons sparkling apple cider
13 - 1/4 teaspoon ground cinnamon (optional)
14 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add half of the dry mixture to the butter mixture, then pour in whole milk and sparkling apple cider. Blend until just combined. Add remaining dry ingredients and mix until batter is smooth, taking care not to overmix.
05 - Divide batter evenly among lined muffin cups, filling each approximately two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
06 - In a bowl, beat softened butter until creamy. Gradually incorporate sifted powdered sugar, then mix in sparkling apple cider, ground cinnamon if desired, and a pinch of salt. Beat until buttercream is light and fluffy.
07 - Once cupcakes are cool, generously frost with cider buttercream. If desired, decorate with festive sprinkles, edible glitter, fresh apple slices, or cinnamon sticks.
