1-First, preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to make cleanup a breeze.

2-In a large bowl, whisk together the dry ingredients: 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice if you’re using it. Mix until everything is evenly combined, which helps the spices distribute nicely.

3-In another bowl, cream 1/2 cup unsalted butter at room temperature with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until it’s light and fluffy this usually takes about 2-3 minutes with a hand mixer. Add 2 large eggs at room temperature one at a time, followed by 1 1/2 teaspoons pure vanilla extract, and mix well. Slowly pour in 1/3 cup milk and stir until smooth. Now, gently fold the wet mixture into the dry ingredients, being careful not to overmix, then stir in 1 large peeled and grated or finely diced apple (about 1 cup) for that fresh burst.

4-Spoon the batter into the prepared liners, filling each about two-thirds full so they rise evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before moving to a wire rack.

5-Once cooled, top with the cinnamon buttercream frosting by beating 1 cup unsalted butter until creamy, then adding 2 1/2 cups sifted confectioners’ sugar, 2 teaspoons pure vanilla extract, and 1 teaspoon ground cinnamon. Gradually mix in 1 to 2 tablespoons milk until you reach your desired consistency. Frost and enjoy!