Apple Cider Cupcake Recipe

Place the apple cider in a medium pot over medium-low heat and allow it to simmer for about 20-30 minutes, until it's reduced down to 1 cup (pour it into a heat resistant measuring cup every once in a while to see when it reaches 1 cup).
720 mL apple cider or apple juice + 2 tsp cinnamon

Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.
200 grams granulated sugar, 60 mL water
Bring the sugar and water to a simmer and lower the heat to low. Place the lid on the pan and allow the mixture to simmer until the color begins to darken to a light amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a pastry brush wet with water to brush them away.
Once the sugar is an amber color, remove it from the heat and stir in the softened butter followed by the heavy cream and reduced apple cider and mix until it's smooth.
56 grams salted butter room temperature, 60 mL heavy cream room temperature, 60 mL reduced apple cider
Pour the caramel sauce in a heat proof jar. If there are any clumps (generally around the edge of the bowl) that aren't mixing in well, leave them behind. Stir in the salt and vanilla extract until they're fully combined.
Pour it into a heat safe jar and allow it to cool completely.

In a small saucepan, combine the brown sugar, flour and salt. Whisk until they're well distributed.
150 grams light or dark brown sugar lightly packed, 30 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
While whisking, slowly pour in the apple cider and whisk until the mixture is smooth.
180 mL apple cider or apple juice + 1/2 tsp cinnamon
Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.
When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.
Pour the mixture into a heat safe container, cover it and allow it to cool to room temperature.

Preheat the oven to 350F/177C convection and line 12 muffin tins with cupcake liners (preferably a light colored pan).
In a medium bowl, or the bowl of a stand mixer, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
180 grams all-purpose flour spooned and leveled, 150 grams light brown sugar lightly packed, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt
Add the oil, egg and vanilla extract to the dry ingredients and use an electric mixer to beat them together until they're combined.
120 mL canola oil or vegetable oil, 1 large egg room temperature, 2 tsp vanilla bean paste or vanilla extract
Then add the cooled reduced apple cider, mixing just until the batter is smooth.
180 mL reduced apple cider
Fill 12 cupcake liner about 2/3 - 3/4 full of batter (about 50g each).
Bake the cupcakes for 17-18 minutes, until they’re puffed up, no longer look wet and spring back when you press on the center of them.
Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack.

Combine the sugar and cinnamon in a bowl.
200 grams granulated sugar, 1 tsp cinnamon
Once the cupcakes have cooled completely, remove the liners and toss them in the cinnamon sugar.

Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.
340 grams unsalted butter room temperature
Use a hand mixer or a stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.
When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixer running at medium-high speed.
Add the vanilla and mix until it's fully combined and smooth.
2 tsp vanilla bean paste or vanilla extract
To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes (optional).
Assemble
Use a piping bag fit with a large star piping tip to frost the cupcakes.
Top with a drizzle of cooled apple cider salted caramel sauce.
Serve fresh or just slightly chilled.