Preheat oven to 350˚F for standard-sized cupcakes or 325˚F for mini cupcakes.
Line muffin tin with liners (45 mini cupcake liners or 12 to 15 standard ones).
In a medium bowl, measure out flour, baking powder, cinnamon, nutmeg and salt; whisk to combine.
In a larger mixing bowl, cream together the butter and sugar at medium-high speed.
Once light and fluffy, add eggs, one at a time, mixing until fully incorporated.
Reduce the speed to low and add in 1/3 of the dry (flour) mix.
Slowly add 1/2 of the apple cider and then mix until incorporated.
Repeat with the flour and cider, ending with the flour mixture.
For standard size cupcakes: Use an ice cream scoop (or other desired scooper) to add the batter to the lined tin filling about 2/3 of the way; bake for 20 minutes, or until a toothpick inserted comes out clean.
b. For mini cupcakes: use a small cookie scoop to add the batter to the pan, filling 2/3 full; bake for 10 minutes at 325 until toothpick inserted in the center comes out clean.
Let cool completely before frosting. Top cupcakes with a sprinkle of cinnamon and sugar and cider reduction drizzle (see below).