Preheat the oven to 350 degrees. Line a cupcake pan and set aside.
For the cupcakes - In the bowl of a stand mixer, combine the softened butter, sugar, cinnamon, salt, vanilla, and baking powder. Cream until smooth.
Add in the apple cider and eggs and mix well.
Combine with the flour and mix on medium speed for two minutes.
Fill each cupcake liner until about ⅔ full. Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean. Set aside and allow to cool completely before decorating.
Frosting
In the bowl of a stand mixer, combine the softened butter, brown sugar, cinnamon and salt. Cream until smooth.
Add in the powdered sugar and mix well.
Add in 2 tablespoons of milk and the vanilla. Mix on low speed for 30 seconds and then medium speed for about a minute. Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add another tablespoon of milk, only if needed. Mix again.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cooled cupcake.
Garnish
Decorate with a slice of apple if desired and sprinkle of cinnamon. Enjoy!
Notes
Apples: We used honeycrisp apples. Any variety that is sweet and/or slightly tart would work well - pink lady, gala, or granny smith for instance. Garnish: The apples used to decorate will begin to drip. It is best to decorate immediately before serving. Storage: Cupcakes are best enjoyed fresh. Can be stored in an airtight container in the fridge for 2 days. The apples will drip some, they are best to decorate immediately before serving.