APPLE CIDER CUPCAKES AND BROWN SUGAR CINNAMON BUTTERCREAM ICING

 Cupcakes:

2 eggs
1⅔ cup all purpose flour
1 cup apple cider
⅔ cup sugar
½ cup unsalted butter, softened
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 tsp. vanilla

Frosting:
1 cup softened butter
3 cup powdered sugar
½ cup light brown sugar
1 tsp cinnamon
2 tbsp milk
1 tsp vanilla

Cupcakes:
Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
Line standard muffin/cupcake tin with paper or foil liners.
Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:
Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
Gradually add powdered sugar and mix until incorporated.
Add milk until you reach desired consistency (more for thinner frosting).
Transfer to piping bag and frost each cupcake once they have cooled.
Garnish with an apple slice, if desired.
Cupcakes stay fresh at room temperature in an airtight container for 5 days.

I found this recipe through my cousin. I believe it is originally from wishes and dishes.