In a small saucepan, add 2 cups of apple cider and bring it to a simmer over medium heat. Cook for about 15 minutes until reduced to 1 cup.

In a medium pot, combine 2 cups of diced apples, 2 tablespoons of unsalted butter, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 2 tablespoons of reduced apple cider. Cook over medium heat for 10-15 minutes.

In a large mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt.

In a separate bowl, combine 1/2 cup of browned butter and 1/2 cup of each sugar. Whisk, then add 2 eggs and 1 teaspoon of vanilla extract.

Gradually incorporate the dry ingredients into the wet mixture, alternating with 1/2 cup of reduced apple cider.

Preheat oven to 350°F (175°C). Fill cupcake liners halfway with batter and bake for 18-22 minutes until a toothpick comes out clean.

Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat 1/2 cup of browned butter with 8 ounces of cream cheese until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon of cinnamon, then 2 tablespoons of reduced apple cider.

Once cooled, remove the center from each cupcake, fill with apple filling, and frost with the brown butter cream cheese frosting.