1 1/3 cup oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

Pinch of cloves

1/2 cup butter, melted (coconut oil or dairy-free butter alternative)

1/2 cup brown sugar

1/3 cup applesauce (sweetened or unsweetened)

1/2 cup apple cider

1 tsp vanilla

2 eggs

1/2 cup butter, softened (for frosting)

1–2 tbsp water, milk, or more apple cider (for frosting)

1 tsp vanilla (for frosting)

1/2 tsp cinnamon (for frosting)

Pinch of nutmeg (for frosting)

2 cups powdered sugar

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Preheat your oven to 350°F (if using oat flour, this gives the flour a chance to soak up the dry ingredients). Line a cupcake pan with cupcake liners and spray them with non-stick spray.
In a small mixing bowl, whisk together the oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a large mixing bowl, use a mixer to cream together the melted butter and brown sugar. Add the applesauce, apple cider, and vanilla, mixing until everything is combined. Add the eggs and beat for about a minute.
Gradually add the dry ingredients to the wet mixture and stir until smooth.
Fill the cupcake liners about 3/4 of the way full with the batter.
Bake for 18-22 minutes, or until the tops are springy to the touch and a toothpick comes out clean.
Let the cupcakes cool before frosting.
In a large mixing bowl, combine the softened butter, 1 tbsp of apple cider, vanilla, cinnamon, and nutmeg. Blend with a hand mixer until smooth.
Add the powdered sugar, one cup at a time, mixing thoroughly between each addition. Beat for 1-2 minutes, or until the frosting becomes fluffy.
If the frosting is too thick, add more apple cider, 1 tablespoon at a time, until you reach your desired consistency.
Once the cupcakes are fully cooled, frost them generously with the spiced buttercream.

Dairy-Free: Swap the butter in the cupcakes and frosting for a dairy-free butter alternative and use coconut milk or almond milk in place of any dairy.
Egg-Free: Substitute the two eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan option.
Sweetener Substitutes: Use coconut sugar or maple syrup in place of brown sugar to reduce sugar. Adjust the batter consistency as needed.
Frosting Variations: Add a hint of caramel or maple syrup to the frosting for a more indulgent, fall-inspired twist.