Vanilla Cupcakes with Apple Cider Buttercream

This is a new recipe that I'm really excited about. I got the idea for it when I saw the grocery store ad, and apple cider packets were on sale. I thought, wouldn't that be an awesome flavoring for a frosting? Well, it did turn out to be exactly what I thought, TDF! I also found a really good "made from scratch" vanilla buttermilk cupcake recipe on Baking Bites, a food blog on the web. Combine the two and this cupcake is a winner. This recipe can be doubled if you want to make 24 cupcakes. The true test taste was my husband. He ate one when he got home from work, and I didn't tell him what was in it. I asked him what he thought it tasted like. He replied saying he thought it tasted apple cinnamon like.....YES! Just what I was looking for! (P.S. try using a cream cheese frosting and add the flavoring to that....now that would be really good.)

Vanilla Cupcakes with Apple Cider Buttercream

Vanilla Cupcakes:

1 1/3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c. sugar
1/4 c. butter, softened
1 egg
1 tsp vanilla
1/4 tsp almond extract
1 c buttermilk (or 1 cup milk and 1 tbs vinegar, combine and let sit for 10 min.)

Preheat oven to 350 degrees line muffin pan with liners. Combine dry ingredients in a small bowl. Mix together sugar and butter, add egg and vanilla, and mix well. Add flour mixture and buttermilk alternatively until just combined. Evenly distribute batter into muffin pan. Bake for 15-20 or until done. Do not over bake! Let cool, frost with apple cider buttercream.

Apple Cider Buttercream:

1/4 c. butter, softened
1 packet instant apple cider
1 tbs. water
dash of salt
1/2 tsp vanilla
milk for desired consistency
1/4 tsp pumpkin pie spice or cinnamon
2 1/2 - 3 c. powdered sugar

In a small bowl dissolve instant apple cider with water, stir and let sit for a minute. Combine butter, sugar, pumpkin pie spice or cinnamon and apple cider liquid. Add a pinch of salt to bring out flavor. Add milk to reach desired consistency.