Preheat your oven to 350°F and line your cupcake pan with liners. You’re one step closer to cupcake bliss!
In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure your spices are evenly distributed throughout the batter.
In a large bowl, melt the butter and mix it with the brown sugar, vanilla extract, and eggs. Whisk until smooth, then stir in the milk.
Gradually add the dry ingredients to the wet mixture, one-third at a time, until the batter is smooth. Fold in the diced apples—you’ll love those juicy bits of fruit in every bite!
Spoon the batter into your cupcake liners, filling them about ¾ full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are cooling, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar until fully combined. Add the heavy cream and mix until smooth. Fold in the caramel sauce and a pinch of salt. Taste and adjust with more caramel or salt if needed.
Once your cupcakes are cool, pipe the salted caramel frosting on top. Drizzle with extra caramel sauce for that final touch of indulgence!