Prepare the Crumble Topping: In a mixing bowl, whisk together 1 cup of all-purpose flour, ½ cup of light brown sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Cut in ½ cup of cold unsalted butter until the mixture resembles coarse crumbs. Refrigerate for about 30 minutes.

Make the Apple Filling: Peel and dice about 2 cups of your favorite apples. Toss them with 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Set aside for about 10 minutes.

Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix in 2 eggs and 1 teaspoon of vanilla extract, then alternately add in the dry ingredients and ½ cup of sour cream until just combined.

Assemble and Bake: Scoop a generous tablespoon of cupcake batter into each lined muffin cup. Layer on your prepared apple filling, followed by another scoop of batter. Sprinkle the chilled crumble topping over each cupcake. Bake for 20-25 minutes, or until a toothpick comes out clean.

Garnish (Optional): Let your cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack. Drizzle with warm caramel sauce and sprinkle with powdered sugar before serving.