• Preheat oven to 350°F/180°C and prepare a cupcake pan with cupcake liners. Set aside.
• In a large mixing bowl whisk the dry ingredients together; 1¾ cups all-purpose flour,1½ teaspoons baking powder,½ teaspoon baking soda,¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon kosher salt. Whisk in 1 cup light brown sugar, packed until all the dry ingredients are combined.
• To the dry ingredients, whisk in ½ cup buttermilk, ½ cup apple cider, ½ cup vegetable oil + 2 Tablespoons, and 1 teaspoon vanilla bean paste until a thick batter forms.
• Use a 2-inch scooper or a ¼ measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner ¾ way full in the pan.
• Bake in the preheated oven for 25 minutes or until a toothpick inserted into the cupcake comes out clean.

Make the Buttercream

• In the bowl of a stand mixer using the paddle attachment or a large mixing bowl using a hand mixer with beaters attached, add 1 cup unsalted butter, room temperature and 5 cups confectioners sugar. Beat together until smooth and creamy.
• To the butter/sugar mixture, add ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, and 3 Tablespoons apple cider to the bowl, beat together until completely smooth, creamy, and fluffy. About 3-5 minutes.
• Transfer this into a piping bag fitted with a metal tip of your choice. Let the cupcakes cool for 30 minutes before frosting.
• Create a swirl from the outside inwards on top of each cupcake. Optional garnish, drizzle with 2-3 Tablespoons Caramel Sauce and one of the 12 slices apples .
• Serve and enjoy!