Sparkling Cider Cupcakes

To make the sparkling cider cupcakes, start by preheating the oven to 350 degrees F. Line 2 cupcake pans with baking liners. Set aside until needed.

Combine the flour, baking powder and salt in a medium bowl. Set aside.

In the bowl of a stand mixer, beat together the butter and brown sugar until light and creamy. Add the eggs one at a time until all of them are fully incorporated. Mix in the vanilla. Add the flour mixture, alternatively with the sparkling cider, beginning and ending with the flour.

Divide the batter among the prepared baking cups. Bake the cupcakes in the preheated oven until a toothpick inserted into the center comes out clean. This will take about 20 minutes.

Remove the cupcakes from the oven and allow them to cool in the pan for a couple minutes. Transfer the cupcakes to a cooling rack to cool completely.

While the cupcakes are cooling make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy. This will take about 5 minutes.

Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated. This will take about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the mixture is light and fluffy. This will take about 3 minutes.

To frost the cupcakes, place the frosting in a piping bag fitted with a large round tip. Pipe a round “blob” of frosting on the top of the cupcakes.

Place the sprinkles in a small bowl and press the top of the cupcakes into them. Gently rock the cupcakes back and forth in the sprinkles to fully cover the top of the cupcake and gently flatten the buttercream.

Serve and enjoy!

These cupcakes last about 4 days in a sealed container.