Hard Cider Cupcakes

• Two 12-ounce bottles hard cider
• 1/2 cup sugar
• Nonstick cooking spray, for spraying the cupcake liners
• 1 stick unsalted butter, at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 tablespoons apple butter
• 2 tablespoons sour cream

1. Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes.
2. Remove 1/4 cup of the reduced cider and reserve.
3. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider.
4. Heat to combine and set aside.
5. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
6. Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes.
7. Add the eggs one a time, stirring between each addition, followed by the vanilla extract.
8. Beat until smooth.
9. Combine the flour, baking soda and salt in a medium bowl.
10. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again.
11. Add the remaining flour and beat until just combined.
12. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
13. While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.

hard cider, sugar, nonstick cooking spray, unsalted butter, eggs, vanilla, flour, baking soda, kosher salt, apple butter, sour cream

Taken from www.foodnetwork.com/recipes/hard-cider-cupcakes.html (may not work)