When the weather starts to get cooler and I sadly kiss those long summer days goodbye, I make a batch of these apple spice cupcakes and all is right in the world again. Buttery and moist, these flavorful cupcakes are full of tart apples, cinnamon, nutmeg, and sweet brown sugar. In fact, the cupcakes pack enough flavor that you don’t even need a topping! But there’s always room for a little whipped cream; especially one infused with salted caramel …
Whisk the melted butter, granulated sugar, and brown sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth. Add the milk and vanilla, whisking until combined. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apple.
Fill the cupcake liners ¾ of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Using a hand-held or stand mixer fitted with a whisk attachment, whip the cream, salted caramel, and brown sugar together in a medium bowl on high speed until stiff peaks begin to form, about 4–5 full minutes. Frost the cupcakes with a knife. Drizzle with additional salted caramel sauce if desired. Serve the cupcakes chilled. The cupcakes will remain fresh stored in the refrigerator for up to 4 days.