1. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, beat the softened unsalted butter and light brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

4. Mix in the reduced apple cider and whole milk until the mixture is smooth and well-incorporated.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Using a cookie scoop or piping bag, place the batter onto the prepared baking sheets in 1 1/2- to 2-inch rounds, spacing them about 2 inches apart.

7. Bake the Apple Cider Whoopie Pies for 10-12 minutes, until lightly golden and a toothpick inserted comes out clean. Allow them to cool completely on a wire rack.

8. While the Apple Cider Whoopie Pies are cooling, prepare the creamy apple cider buttercream. In a large bowl, beat the softened unsalted butter until it’s light and creamy. Gradually add the powdered sugar, reduced apple cider, vanilla extract, and a pinch of salt, beating until the buttercream is smooth and fluffy.

9. Spread a thin layer of the apple cider buttercream onto the flat side of one cake. Drizzle or spoon a bit of caramel sauce over the buttercream, then top with another cake to form a sandwich.