In a small mixing bowl, combine your dry ingredients: oat flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves and stir them together.
In a large mixing bowl, cream your butter and brown sugar together with a mixer. Add your applesauce, apple cider, and vanilla and mix again till all is well combined. Add your eggs and beat them into the mixture for a minute.
Add your dry ingredients to your wet ingredients and stir together till you have a smooth cupcake batter.
Preheat your oven to 350 (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.
Once your oven is heated, fill your cupcake liners about 3/4 way full. Bake for 18-22 minutes, or till the tops are springy to touch and a toothpick comes out clean.
In a large mixing bowl, combine your butter, 1 tbsp of apple cider, vanilla, cinnamon and nutmeg and blend together well, with a hand mixer.
Add 1 cup of powdered sugar to your bowl and mix well, with a hand mixer. Add another cup of powdered sugar to your bowl and blend together again. Beat for a minute or two, or till the frosting is nice and fluffy. *If your frosting is too thick add another tablespoon of apple cider, till it reaches the consistency you would like.
After your cupcakes have cooled, frost them (and maybe add sprinkles or cinnamon sugar on top too!). Devour!
Stored in an airtight container on the counter, cupcakes last about 1-2 days. Stored in an airtight container in the fridge they last about a week.