moist and tender
easy to make
Using a stand mixer or hand mixer, beat the softened butter and brown sugar together on high until the mixture is light and fluffy.
Beat in the eggs and vanilla on low. Add in ½ of the dry ingredients with a rubber spatula just until combined. Mix in ½ of the apple cider and repeat.
Fill lined cupcake tins ⅔ of the way full. Bake at 350F for 18-22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.
Make the cream cheese frosting by creaming the butter and cream cheese. Then add the powdered sugar and cinnamon.