Preheat oven to 350 Degrees F. Line cupcake pan with paper cups. Should make about 24.

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt.

In a large bowl cream together butter and sugar until light and fluffy. Mix in eggs one at a time until well mixed. Pour in vanilla, sour cream and milk until combined. Slowly stir in dry ingredients until no lumps remain. Batter will be thick.

Divide batter among cupcake liners, filling each ⅔ full.

In a medium saucepan, place chopped apples, butter, brown sugar, lemon juice and cinnamon. Cook over medium heat for about 5 to 8 minutes, until apples are tender. Stir occasionally. Add cornstarch and cook for another minute or until thickened. Allow mixture to cool.

In a medium sauce pan over medium-high heat dissolve sugar whisking occasionally. Cook until sugar turns a deep amber. ( can easily burn so watch closely!) Stir in butter until melted. Carefully add a small amount of heavy cream stirring constantly. It will bubble up. Continue to add cream until all incorporated. Whisk until smooth. Remove from heat and cool.

In a medium sauce pan stir sugar and water together over medium high heat. bring to a boil and cook without stirring until it turns a deep amber. Remove from heat and add heavy cream and vanilla. Stir until smooth. Set aside and let cool for about 20 minutes. In bowl of stand mixer with paddle attachment beat butter on medium high until light in fluffy (about 3 min.) Reduce speed to low and gradually add confectioner sugar and sea salt. Scrape sides of bowl and mix until incorporated. Continue mixing on low speed and pour cooled caramel in to combine. Increase speed and beat for about 3 minutes until light and fluffy.

Using the large open end of a pastry tip cut out a small circle in center of each cupcake. Fill each hole with apple pie filling. Pour about a tablespoonful of salted caramel over the top of the cupcake and then pipe on salted caramel buttercream. Drizzle more salted caramel over the buttercream.