Step-by-Step Instructions

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder, cinnamon, nutmeg and salt in a medium-sized bowl and set aside.
• Add the butter, oil and sugars to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
• Add the vanilla extract and sour cream and mix until well combined.
• Add the eggs one at a time, mixing until mostly combined after each.
• Add half of the dry ingredients to the batter and mix until combined.
• Slowly add the milk and mix until well combined.
• Add the remaining dry ingredients and mix just until well combined and smooth.
• Gently fold in the chopped apples.
• Fill the cupcake liners about ¾ full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• To make the caramel buttercream, add the butter to a large mixer bowl and beat until smooth.
• Carefully add about half of the powdered sugar and mix until smooth.
• Add about 4 tablespoons of the caramel sauce to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth.
• Pipe the frosting onto the cupcakes. Decorate with a drizzle of caramel sauce and apple slice.
• Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature.