1. Before making the cupcakes (even the day before) place the 2 cups of apple cider in a small saucepan and bring to a gentle boil, reduce the heat and simmer until the apple cider measure 1 cup. Cool completely.
2. Preheat the oven to 350° F.
3. When the cider is cool mix together in a stand mixer or large bowl with a hand mixer the eggs, oil, apple cider, and the cake mix. Mix on low speed for 30 seconds and then mix on medium speed for 2 minutes.
4. Line a cupcake baking pan with cupcake liners. Use a light brush of butter in the bottom and sides of the liners so the cupcake removes from the liner easily.
5. Fill the cupcake liners 3/4 full.
6. Bake for 15 to 18 minutes. Check at the 10-minute mark with a clean toothpick.

To Make the Frosting:

• Have your butter room temperature to start. Mix until smooth and fluffy the butter.
• Add the vanilla and the milk one tablespoon at a time to get the consistency you would like. Add food coloring.
• Add the powdered sugar 1/2 cup at a time to get a thick consistency that will stand up but not too thick.
• Transfer the frosting to a piping bag with a decorative tip.
• Decorate the cupcake and add sprinkles.