Preheat and prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream butter and sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add wet ingredients:
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until smooth.
Alternate flour and buttermilk:
Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently after each addition just until combined—do not overmix.
Fold in apples:
Gently fold the chopped apples into the batter using a spatula, distributing evenly throughout.
Fill the liners:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when touched.
Cool:
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before adding any caramel topping or frosting.
Top and serve:
Once fully cooled, drizzle cupcakes with caramel sauce. You can also frost them with caramel buttercream or cream cheese frosting for a more decadent finish, then drizzle additional caramel on top for presentation.
