In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1 cup of milk with the 1/4 cup apple cider in a 2 cup measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
If you are unable to find vanilla milk be sure to use 2 tablespoons vanilla extract, if using the vanilla milk than only 1 tablespoon of vanilla extract is needed.
Add the liquid mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Be careful not to overmix.
Add the eggs and continue beating an additional 2 minutes. Fill the cupcake papers 2/3s full.
Bake at 350Â° for 15 to 18 minutes or until cake tester inserted near center of cupcake comes out crumbly, or until cake springs back when touched lightly in the center. Allow to cool.
For the filling:
Melt the butter in a saucepan. Stir in flour to form a paste. Add cider,brown sugar,apples and cinnamon. Bring to a boil. Reduce temperature and let simmer until apples are soft. Set aside to cool.
For the buttercream:
Whip the soften butter with a wired attachment on your mixer than add the confectioners sugar and switch to the paddle blade. Mix slowly until incorporated and than put on medium for 2 minutes.
Add the vanilla extract and 1 tablespoon of the heavy cream at a time until you get your desired consistency. It should be slightly stiff so it can look like a scoop of ice cream on top of the cupcake.
Assembling the cupcake:
Cut a small cone in each cupcake and fill with approximately 1-2 tablespoons of the cooled apple mixture.
Use a medium size ice cream scoop to place a scoop of buttercream on each cupcake. Drizzle with caramel sauce.