Apple Cinnamon Cupcakes With Cider Frosting

To make the cupcakes: Preheat the oven to 375°F. Line a 12-cup muffin pan with papers and spray the insides, or lightly grease the pan.

In a medium bowl, beat the butter, vegetable oil, and sugar together until the mixture lightens in color and texture, 60 to 90 seconds.

Beat in the cake enhancer, salt, baking powder, baking soda, spices, and boiled cider.

Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Gently mix in the flour, alternating it with the milk.

Fold in the jammy bits.

Spoon the batter into the prepared muffin pan — a scone and muffin scoop works well here.

Bake the cupcakes for 17 to 20 minutes, until they're very light brown and a cake tester inserted into the center of one comes out clean.

Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely.

To make the frosting: Beat together the butter, meringue powder, salt, and boiled cider until fully combined.

Gradually add the sugar, beating until the frosting is light and fluffy. Add the milk, if necessary, to make the frosting nicely spreadable.

Spread or pipe the frosting onto the cooled cupcakes.

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month. Store frosted cupcakes, covered, in the refrigerator for up to 2 days.