Hard Cider Cupcakes

Directions

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