Apple Cider Cupcakes

Method

1. 1
   Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans.
2. 2
   Cream together 3/4 cup unsalted butter and 1 cup brown sugar on a high speed with a whisk attachment until the mixture becomes lighter in color.
3. 3
   Mix in 1/3 cup pasteurized egg whites or 3 large egg whites on a medium speed.
4. 4
   Sift 1 2/3 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon into the butter egg mixture and mix on a low speed until just combined. Scrape the sides of the bowl as needed.
5. 5
   Mix in 1/2 cup sour cream, 1/2 cup apple cider and 1 tsp vanilla extract on a low speed.
6. 6
   Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
7. 7
   Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in your freezer for about 30 minutes.
8. 8
   Beat 1/2 cup of room-temperature butter on a medium high speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
9. 9
   Mix in 1 tsp vanilla extract, 2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp salt on a low speed.
10. 10
    Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 1 Tbsp of apple cider to make the frosting easier to mix.
11. 11
    Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
12. 12
    If the frosting is too thick, add in additional apple cider (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
13. 13
    Melt 2 Tbsp unsalted butter in a large pan over medium heat.
14. 14
    Add 2 cups diced apples, 1/4 cup granulated sugar, 1 Tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp salt, and 1/4 cup of apple cider and stir to combine.
15. 15
    Cook for 10-15 minutes and stir frequently until the apples have softened and the mixture has thickened.
16. 16
    Remove from heat and let the filling cool. Set aside.
17. 17
    Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.
18. 18
    Fill each cupcake with a generous spoonful of apple filling.
19. 19
    Pipe a mound of spiced buttercream frosting on top of each cupcake using a large round piping tip. Chill the cupcakes in the fridge for 10 minutes or the freezer for 5 minutes to help the frosting firm up.
20. 20
    Add an apple chip or apple pie filling on top of the frosting as a garnish and enjoy!