Apple Cider Cupcakes with spiked buttercream icing

Apple Cider Cupcakes
7 tablespoons butter, room temperature
¾ cup light brown sugar
1 egg
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1¼ cups flour
1 cup apple cider

Make the cupcakes:
Heat an oven to 350° F.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, about 3 minutes.

Add the egg, baking powder, baking soda, and salt, and mix well to combine, about 1 minute.

Add the flour in 3 batches and the cider in 2 batches, alternating between the two and starting and ending with the flour.

Pour the batter into lined muffin pans; fill the cups about ¾ full. Bake for 20-22 minutes; a toothpick should come out clean. Let the cupcakes cool completely before frosting.

Apple Cider Rum Buttercream Icing
1/2 cup butter
2 teaspoons dark rum
1/2 pound confectioner’s sugar (about 2 cups)
2-4 tablespoons apple cider (or enough to achieve spreadable consistency).

Cream butter with electric standing mixer. Add rum. Add sugar gradually, about 1/2 cup at a time, letting each addition combine with butter before adding more. Scrape the sides and bottom of the bowl between additions. When all of the sugar has been added, the icing will be quite dry. Drizzle in apple cider until icing achieves a spreadable consistency. If you accidentally add too much cider, you can save the icing by adding more sugar to counteract the liquid. The icing will taste only vaguely of apples. If you want more apple flavor, substitute cider for all or part of the rum.