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Preheat oven to 350. Line cupcake tin with paper liners.
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Using an electric mixer cream the butter and sugar together in a large bowl.
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Add the eggs, one at a time, beating well after each egg has been added.
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In a small bowl add baking powder, cinnamon, and salt mixing these together.
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Add this mixture to the egg, butter and sugar bowl stirring as you add.
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Start by adding flour to the other bowl, then add apple cider, continue to alternate adding the flour with the apple cider until all of the ingredients have been completely blended together.
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Using a medium ice cream scoop, fill each lined cupcake tin with batter ¾’s full.
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Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
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Cool briefly then transfer the cupcakes to a wire rack to cool completely.