Place diced apples in a saucepan over medium heat, cook until very soft, then mash thoroughly and let cool.
Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Add the mashed apple reduction to the wet mixture and stir well.
Gradually add the dry ingredients alternating with the buttermilk, mixing until just incorporated.
Divide the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before swirling with caramel buttercream frosting.