Gluten Free Apple Cider Cupcakes with Cinnamon Frosting


½ cup unsalted butter, softened
⅔ cup sugar (I use organic cane sugar)
2 eggs
1 tsp. vanilla
1⅔ cup all purpose gluten free flour (I use King Arthur’s GF Measure for Measure)
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 cup apple cider

1 cup softened butter
3 cup powdered sugar
½ cup light brown sugar
1 tsp cinnamon
2 tbsp milk
1 tsp vanilla


Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Combine the eggs and vanilla and mix until fully incorporated.
Whisk together all of the dry ingredients in a separate bowl.
Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
Line standard muffin tin with paper or foil liners.
Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick inserted into center comes out clean. Let cool completely before frosting.

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
Gradually add powdered sugar and mix until incorporated.
Add milk until you reach desired consistency (more for thinner frosting).
Frost each cupcake once they have cooled.
Cupcakes stay fresh at room temperature in an airtight container for up to 5 days. Although, they will not last that long!