Preparation

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the apple cider and buttermilk, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
• Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing well between additions. Add the reduced apple cider, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt. Beat until light and fluffy.
• Once the cupcakes are completely cooled, pipe or spread the spiced buttercream frosting generously over the top of each cupcake.
• Garnish with a sprinkle of cinnamon or a cinnamon stick for decoration, if desired. Enjoy these cozy, fall-flavored cupcakes!