Cranberry Apple Cider Cupcakes

Makes 24 cupcakes

CUPCAKES:

1c + 2 tablespoons light brown sugar (packed)

2 teaspoons vanilla extract

4 tablespoons salted room temperature butter

1c + 1/3c all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4c vegetable oil

2 teaspoons vanilla extract

1/2c sour cream

2/3c apple cider

FILLING:

1/4c granulated sugar

1/4c apple cider

1c fresh cranberries (frozen would work too but I prefer fresh)

2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)

1 teaspoon vanilla extract

1 teaspoon cornstarch

FROSTING:

2 sticks salted room temp butter (1 cup)

4 cups powdered sugar

2 tablespoons heavy whipping cream

2 tablespoons apple cider

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

1. Preheat your oven to 350 F and line your muffin tin with cupcake papers.

2. In the bowl of a stand mixer cream your butter sugar and vanilla for 2-4 minutes.

3. Add your flour, baking powder, cinnamon, baking soda, and salt to the butter/sugar mix and combine until it reaches a coarse, sandy texture. Set aside.

4. In the stand mixer bowl (transfer the dry mix to another bowl) combine your eggs, oil, vanilla, and sour cream.

5. Alternate adding the dry mix and apple cider (starting and ending with the dry mix), and mix only till combined (DO NOT overmix).

6. Fill your muffin tins, each cavity should be about 1/2-2/3 full, and bake for 13-15 minutes or until a toothpick comes out clean.

7. Once they're out, let them cool before coring and filling (TIP: I've always found it easier to core cupcakes when they are frozen, but it should work either way).

1. While the cupcakes are baking or cooling you can work on the filling.

2. In a small saucepan over medium low heat add your sugar, apple cider, cinnamon sticks, and cranberries. Cover the pan and let the cranberries pop and the mixture come to a simmer and thicken.

3. Once the mixture can coat the back of a spoon, remove it from from the heat and take the cinnamon sticks out. Add the vanilla and cornstarch.

4. Let it cool for about 10 minutes before filling the cupcakes.

1. And last but not least, the cinnamon buttercream.

2. Cream the butter for about 3 minutes. Then alternate adding the powdered sugar (two cups at a time) and the apple cider & whipping cream.

3. Add the cinnamon, vanilla, and salt and whip for 3-5 minutes. Then mix on the lowest setting for a minute to remove air bubbles.

4. And have fun assembling, decorating, and serving your delicious cupcakes!