Bite into a taste of fall with these apple cider cupcakes, topped with a smooth and creamy apple cider and cinnamon cream cheese frosting. To finish, keep it simple with a light dusting of cinnamon, or craft a homemade caramel drizzle to tie this dessert together.

Makes one dozen

For the cupcakes:
1 ½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
1 cup light brown sugar
Pinch of salt
1 ½ tsp. cinnamon
½ tsp. ground nutmeg
1 stick butter, melted 
2 eggs 
1 tsp. vanilla extract
¾ cup apple cider 

For the frosting:
8 oz cream cheese
½ cup unsalted butter
2 cups powdered sugar
½ tsp. cinnamon
2 tbsp. apple cider
2 tsp. vanilla extract
Pinch of salt

Combine sugar, salt, butter and vanilla in a bowl. Whisk in your 2 eggs, 1 at a time. Add baking soda, baking powder, cinnamon, flour, apple cider and mix. Line a 12-cup muffin tray and pour batter into each liner. Bake at 350F for 20 minutes. 

While your cupcakes bake, make the frosting. Cream butter until light and fluffy. Add powdered sugar on a low speed, 1 cup at a time. Add cinnamon, vanilla, apple cider and combine. Let your cupcakes cook completely before frosting. Top with powdered cinnamon, caramelized apples or caramel drizzle.