Instructions:
1. Make the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract.
Mix in the apple cider and buttermilk alternately with the dry ingredients, beginning and ending with the dry mixture. Mix just until combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Buttercream:
In a large bowl, beat the softened butter and brown sugar until smooth and creamy.
Mix in the cinnamon and vanilla extract.
Gradually add powdered sugar, 1 cup at a time, alternating with 1 tablespoon of heavy cream at a time, until the desired consistency is reached.
Add a pinch of salt to balance the sweetness, if needed.
3. Assemble:
Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake.
Optionally, sprinkle with cinnamon sugar or drizzle with caramel for an extra decadent touch.
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