Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.

In a medium-sized bowl, whisk all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until combined.

In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, room temperature egg, vanilla extract, and room temperature apple cider together until the ingredients are smooth and fully incorporated with one another.

Carefully, pour the dry ingredients into the wet and use a whisk to combine the ingredients. Only mix until just after you see all of the flour mixture disappear into the batter. Stir just a few more times to ensure the batter is smooth and there are no clumps of dry ingredients. Overmixing will lead to dry cupcakes.

Evenly divide batter between the liners, between ¼ and ⅓ cup of batter in each liner. The liners should be about ⅔ full.

Bake cupcakes for 16-22 minutes or until the tops spring back when poked quickly in the center, are slightly crusted, and golden brown in color. A toothpick inserted into the center should come out with moist crumbs.

Allow the cupcakes to fully cool before frosting.

In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with hand mixer, mix cool butter on medium speed until smooth. This should take between 2-3 minutes.

Slowly and carefully, add powdered sugar in small increments to the butter, continuing to mix on medium/low speed.

Add room temperature salted caramel sauce to the frosting and mix on medium speed for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl to ensure the sauce is fully incorporated.

Frost cooled cupcakes as desired. Store cupcakes at room temperature for 4 days covered or in an airtight container.