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).
3 cups (24oz) apple cider or apple juice + 2 tsp cinnamon

Make one batch of
homemade salted caramel sauce but instead of adding 1/2 cup of heavy cream, add only 1/4 cup of heavy cream and 1/4 cup of reduced apple cider.
1 cup (200g) granulated sugar, 1/4 cup (56g) salted butter room temperature, 1/4 cup (60mL) heavy cream room temperature, 1/4 cup (60mL) reduced apple cider
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.
3/4 cup (150g) light or dark brown sugar lightly packed, 1/4 cup (30g) 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.
3/4 cup (6oz) 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 (325F/163C conventional) 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.
1 1/2 cup (180g) all-purpose flour spooned and leveled, 3/4 cup (150g) 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.
1/2 cup (120mL) 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.
3/4 cup (180mL) 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.
1 cup (200g) 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.
1 1/2 cup (340g) 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.