Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream the Butter & Sugar: In a large bowl, beat butter with granulated and brown sugars until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating after each. Stir in vanilla.
Combine Wet & Dry: Alternate adding the dry ingredients with the apple cider and buttermilk — start and end with the dry. Mix just until combined (overmixing = dense cupcakes).
Bake: Divide the batter evenly among liners (about ¾ full). Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then move to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat softened butter until smooth and creamy. Add powdered sugar in stages, mixing well between additions. Beat in reduced apple cider, vanilla, and spices. Continue mixing until light and fluffy.
Frost & Finish: Once cupcakes are cool, pipe or spread the frosting generously on top.Optional: Sprinkle a touch of cinnamon or add a small cinnamon stick for presentation.