Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners. Ensuring your oven is fully preheated before the batter is ready helps achieve the perfect rise and texture for the cupcakes.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. This ensures the leavening agents and spices are evenly distributed throughout the batter.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed. Continue beating for about two to three minutes until the mixture is light, fluffy, and pale in color.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the apple butter and the alcohol-free vanilla extract until the mixture is smooth and fragrant.
Turn the mixer to low speed and add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture, mixing only until just combined to avoid overworking the gluten, which can make the cupcakes tough.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.
Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and alcohol-free vanilla. Whip until light and airy. Pipe or spread the frosting onto the cooled cupcakes and finish with a light dusting of cinnamon if desired.
