- 2 cups apple cider
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 cups all-purpose flour, sifted
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Frosting:
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 4 tablespoons Kahlua Pumpkin Spice
- 3 1/2 cups confectioners' sugar, or more as needed
- Preheat oven to 375 degrees F (190 degrees C). Line 2 muffin tins with paper liners.
- In a medium saucepan, boil the apple cider over medium-high heat until it is reduced to 1 cup, 15 to 18 minutes. Let cool. If amount of cider is more than one cup, boil the cider a bit longer. If it is less, just add a bit more cider.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy and light in color. Add eggs, one at a time, and beat after each addition until fully incorporated. Add sifted flour, allspice, cinnamon, salt, baking powder, and the cup of concentrated apple cider. Mix until well combined.
- Pour the batter into paper-lined muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
- Allow cupcakes to cool before frosting.
- In the bowl of a countertop mixer fitted with the paddle attachment, beat the cream cheese and butter for 2-3 minutes, or until light and fluffy.
- Add the Kahlua Pumpkin Spice and 1 cup of confectioners sugar, and mix until fully incorporated. Continue adding the confectioners sugar 1 cup at a time and mixing after each addition until fully incorporated. Frost each cupcake.