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For the apple cupcakes:
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Preheat oven 350u00b0F.
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In a small bowl, add diced apples and thoroughly coat with 2 tablespoons sugar, 1 1/2 teaspoons cinnamon, and nutmeg. Set aside.
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In a small mixing bowl, combine flour, baking powder, baking soda and remaining cinnamon. Set aside.
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In a medium mixing bowl, whisk together egg, yogurt, remaining 1 cup sugar, butter, vanilla and almond milk until combined. Using a large spoon, gently add flour mixture and give it a few stirs.
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Add in cinnamon apple bits and gently stir until just combined. Do not over-mix or the cupcakes will become dense and chewy.
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Divide batter evenly among lined cupcake pans. Fill each baking cup approximately 3/4 full. Bake 20 minutes or until inserted toothpick come out cleanly.
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For the cream cheese whip:
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In a dry and grease free glass mixing bowl, add cold whipping cream and beat on high until it begins to thicken up. Continue beating until peaks begin to form when beaters are removed.
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Add cream cheese and powdered sugar and beat until smooth and completely combined. Scoop into a standard-sized tipped frosting bag (or a plastic zip bag with the tip cut off) and pipe onto cupcakes.
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For the caramel drizzle:
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In a small sauce pan, melt butter on a low heat. Gently whisk in sugar and cream. Continue to heat until mixture begins to boil, stirring almost continuously. Continue to simmer until caramel thickens slightly (it will still be pretty runny at this point). Turn off heat and allow to thicken a bit more before drizzling over cupcakes.
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Leftovers should be refrigerated. Allow cupcakes to sit for 10-15 minutes after refrigeration to soften a bit.
