Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and packed light brown sugar together until light and fluffy, about 2 minutes.

Add Eggs: Crack in the large eggs, incorporating each one fully into the mixture.

Mix in Cider: Gradually add the apple cider to the bowl on low speed.

Combine Dry Ingredients: Carefully sift in the all-purpose flour, baking powder, ground cinnamon, and salt. Mix until just combined.

Bake: Scoop the batter into the lined cupcake pans, filling each liner about two-thirds full. Bake for 18-20 minutes.

Cool: Allow the cupcakes to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.

Make Frosting: In a clean bowl, beat the cream cheese and butter until smooth, gradually adding in the powdered sugar.

Frost Cupcakes: Using a piping bag fitted with a star tip, swirl the creamy frosting on each cooled cupcake.