Start by reducing 2 cups of apple cider in a saucepan over medium heat until it thickens and reduces to about 1 cup, around 15–20 minutes.

In another pan, melt unsalted butter and sauté diced apples with brown sugar, ground cinnamon, and nutmeg until tender, approximately 5–7 minutes. Cool the apple filling.

In a large bowl, whisk together the dry ingredients: cake flour, baking powder, ground cinnamon, nutmeg, and kosher salt.

In a separate bowl, combine browned butter with granulated and light brown sugars, mixing until smooth. Add eggs one at a time, along with vanilla extract.

Alternate adding the dry ingredients and the reduced apple cider to create a cohesive batter.

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Fill each liner halfway with the prepared batter and bake for 18-22 minutes.

Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

Once cooled, remove the center of each cupcake and fill with the chilled apple filling.

To make the frosting, beat browned butter with cream cheese until light and fluffy. Gradually sift in powdered sugar and incorporate the cooled apple cider reduction.

Frost the cooled cupcakes and garnish with thinly sliced apples soaked in lemon juice and a sprinkle of ground cinnamon.