In a medium saucepan, boil the apple cider over medium-high heat until it is reduced to 1 cup. (This should take about 15-18 minutes.) Let apple cider cool. (Note: It’s important to measure the reduced amount to ensure that it is 1 cup. If it is too much, boil the cider a bit longer. If it is not enough, just add a bit more cider.)

In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy and light in color. Add the eggs, one at a time, and beat after each addition until fully incorporated. Add all of the remaining ingredients (sifted flour, allspice, cinnamon, salt, baking powder, and concentrated apple cider). Mix until well combined.

Pour the batter into paper-lined muffin tins. Bake at 375 for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.

Allow cupcakes to cool before frosting.

In the bowl of a countertop mixer fitted with the paddle attachment, beat the cream cheese and butter for 2-3 minutes, or until light and fluffy.

Add the Kahlúa Pumpkin Spice and 1 cup of confectioner’s sugar, and mix until fully incorporated. Continue adding the confectioner’s sugar 1 cup at a time and mixing after each addition until fully incorporated.

Frost each cupcake.