Easy Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream Recipe

Ingredients:
For the Apple Cider Reduction:
1 ½ cups (360ml) apple cider
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
½ cup (120ml) buttermilk (or ½ cup milk + ½ tablespoon lemon juice/white vinegar, let sit 5 mins)
2 tablespoons apple cider reduction
For the Brown Sugar Cinnamon Buttercream:
1 cup (226g) unsalted butter, softened
1 ½ cups (190g) powdered sugar, sifted
½ cup (100g) packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
2-3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Instructions:
1. Make the Apple Cider Reduction:
* Pour the apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer.
* Cook until the cider has reduced to about ¼ cup, stirring occasionally. This will take about 15-20 minutes. It will be thicker and syrupy.
* Remove from heat and let cool completely.
2. Prepare for Baking:
* Preheat your oven to 350°F (175°C).
* Line a 12-cup muffin tin with paper liners.