1. Add the 1/2 cup butter and 1 cup light brown sugar to a large mixing bowl. Beat with a hand mixer on medium speed until light and fluffy, about 2 minutes.

2. Add the 2 large eggs and beat until well combined.

3. Gradually add in the 1 cup apple cider while mixing on low speed.

4. Add the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt to the wet ingredients. Beat on low speed until just combined.

5. Place in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the middle of one of the center cupcakes comes out clean or with moist crumbs.

6. Remove the cupcakes from the oven and allow them to cool for 5 to 10 minutes before turning out onto a cooling rack to cool completely.

7. Gradually add in 2 cups powdered sugar while beating on low speed until smooth. Add up to 1 cup of additional powdered sugar to get the desired pipeable consistency.

8. Add the frosting to a disposable piping bag fitted with the Wilton 1M piping tip and pipe swirls of frosting on the top of each cooled cupcake.