SPICED APPLE CIDER CRANBERRY CUPCAKES

A soft, melt in your mouth, apple cider cinnamon cake is filled with an apple cider cranberry sauce, topped with a swirl of cinnamon cream cheese frosting and adorned with cinnamon sugar pie crust leaves and apple cider syrup.
Ingredients

    For the Cupcakes:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Saigon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted and cooled*
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, natural & fresh
  • For the Cream Cheese Frosting:
  • 8 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred), room temperature
  • ½ cup unsalted butter, room temperature
  • 1/8 teaspoon kosher salt
  • ½ teaspoon Saigon cinnamon
  • 3 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • heavy cream if needed
  • For the Cinnamon Sugar Pie Crusts:
  • Your favorite pie crust (store-bought or homemade)
  • ¼ teaspoon Saigon Cinnamon
  • ¼ cup sugar + more for rolling
Instructions
    Make the Cupcakes:
  1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
  2. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
  3. Using a hand mixer beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
  4. Visit SPICED APPLE CIDER CRANBERRY CUPCAKES By https://americanheritagecooking.com/ For Full Instructions

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