1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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

3. In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.

4. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.

5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Gently fold in the chopped apples with a rubber spatula.

7. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.

8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. Once cooled, drizzle the tops generously with warm caramel sauce. For an extra treat, sprinkle a touch of flaky sea salt on top!