REDUCED CIDER: In a small saucepan add 1 cup spiced apple cider for the frosting and bring to a boil. Boil reducing about 7 minutes or until the cider is reduced to ¼ cup and thickened slightly into a syrup. Remove to a heatproof glass measuring cup to make sure you have ¼ cup and allow to cool completely.

CUPCAKES: Preheat oven to 375 degrees with rack in the center of the oven. Line two cupcake tins with papers (16 total) and set aside.

In the bowl of an electric mixer, cream butter and sugar together until the mixture is light and fluffy.

Beat in the eggs one at a time scraping down sides of the mixing bowl.

In a medium bowl whisk together dry ingredients: salt, baking powder, baking soda, cinnamon, nutmeg and flour. (reserving the 1 tablespoon flour for later)

Alternate mixing in dry ingredients and apple cider into the butter mixture in four batches ending with the dry.

Toss peeled and diced apples in reserved 1 Tablespoon of flour and fold into batter by hand.

Scoop batter into cupcake tins and bake for 15-17 minutes or until a cake tester comes out of the center clean.

Remove to a cooling rack to cool completely.

FROSTING: In the bowl of an electric mixer, cream butter until it's light and fluffy. On low speed begin adding in the confectioners sugar one scoop at a time. Don't worry if it looks dry, we will be adding in liquid!

Mix in salt, cinnamon, nutmeg, vanilla bean paste and beat well.

Slowly drizzle in cooled and reduced apple cider until the frosting comes together and is thick and creamy but smooth. I use the entire ¼ cup but you might need less. If it's too dry, add a small amount of (unreduced) apple cider. If it's too wet, add more confectioners sugar.

Frost cupcakes, drizzle with cooled caramel sauce (hot sauce will melt your frosting) and a sprinkle of cinnamon.