• Set oven to 350º. Place apple cider in a small sauce pan and simmer for about 15 minutes or until it's reduced down, measure out one cup from the reduction and set aside. In a large bowl, cream together sugar and butter in a stand mixer or with a hand mixer. Add in the eggs and vanilla and mix well.
• Two. In a separate bowl, whisk the dry ingredients together. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter sugar mixture.
• Line muffin tin with paper liners. Fill them with the batter about ½ to ¾ full. Place in heated oven and bake for 15-20 minutes or until a toothpick comes out clean from the center.
• Let them cool completely before frosting. Sprinkle with a dash of apple pie spice for garnish. Enjoy!

Buttercream Frosting

• Whip butter, shortening, brown sugar, and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add almond milk or milk to the mix one tbsp at a time until you get desired consistency.
• Transfer the icing into a piping bag and ice cupcakes. They will keep for up to 5 days or you freeze them for up to 2 months.