Apple Cider Cupcakes with Spiced Buttercream Frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures the cupcakes bake evenly, and the liners make for easy removal once cooled.
2. In a medium-sized mixing bowl, whisk together the oat flour, baking powder, salt, ground cinnamon, ground nutmeg, and allspice. This step is essential for evenly distributing the dry ingredients throughout the batter, which helps prevent clumps of flour or spices in the final cupcakes.
3. In a separate, larger mixing bowl, whisk together the wet ingredients. Begin by combining 2/3 cup of apple cider (for the batter) with 1/2 cup of vegetable oil or melted coconut oil, depending on your preference for flavor and texture. The oil helps create a moist cupcake, while the apple cider provides a light, tangy undertone. Whisk in 2 large eggs and 1 tsp vanilla extract, incorporating everything smoothly.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or hand mixer on low speed. Be careful not to overmix, as this can lead to dense cupcakes. The batter should be thick but smooth, with a slightly pourable consistency. If it’s too thick, add a splash of apple cider, one tablespoon at a time, until you reach the desired consistency.
5. Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way. This will leave room for the cupcakes to rise without overflowing. Tap the muffin tin gently on the counter to release any air bubbles that may have formed in the batter.
6. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep a close eye on them after the 18-minute mark to avoid overbaking, which can result in dry cupcakes. Once done, remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
   

   Frosting and Assembly