Apple Cider Cupcakes

Directions

1. 1
   In a large saucepan, bring the cider to a gentle boil and cook around 15 minutes to reduce by half; set aside to cool.
2. 2
   Preheat the oven to 375 degrees.
3. 3
   Grease and flour a muffin pan or fill with paper liners.
4. 4
   In the bowl of an electric mixer, combine the shortening and sugar until light and fluffy, about 2 minutes.
5. 5
   Add the eggs, one at a time, beating well after each addition.
6. 6
   In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
7. 7
   Add to the shortening mixture alternately with the reduced cider, beginning and ending with the dry ingredients.
8. 8
   Divide the batter evenly among the muffin cups and bake 25 minutes, or until a tester inserted in the center comes out clean.
9. 9
   Transfer to a wire rack to cool completely, and then frost with Apple Cider Cream Cheese Frosting.
10. 10
    Frostingin a small saucepan, bring the cider to a gentle boil and reduce to 1/4 cup, around 15 minutes.
11. 11
    Cool completely.
12. 12
    Mix with the cream cheese and sugar until the desired spreading consistency is obtained.
13. 13
    Spread on cooled pastries.