Ingredients
12
12 servings
- •⅔ cup brown sugar
- •½ cup butter, melted
- •⅓ cup white sugar
- •2 eggs
- •1 ½ cups all-purpose flour
- •2 teaspoons ground cinnamon
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •¾ cup apple cider
- •2 teaspoons vanilla extract
- •4 ounces cream cheese, softened
- •4 tablespoons butter, softened
- •1 ½ cups powdered sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.
Nutritional Facts
Per 12 servings
- Calories: 329
- Carbohydrate: 44g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 31g
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