Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners and lightly grease them.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Gently fold in the chopped apples until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes bake, prepare the caramel. In a medium saucepan, melt the sugar over medium heat, swirling occasionally. Once melted and amber in color, add the butter and stir until combined.

Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the sea salt and let cool slightly.

Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, making space for the caramel. Spoon the cooled salted caramel into the center of each cupcake, filling it generously.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, then mix in the milk and vanilla extract until the frosting is smooth and fluffy.

Pipe or spread the cinnamon buttercream onto each cupcake, covering the caramel-filled center. Drizzle with extra salted caramel and garnish with a dried apple slice.