Preheat oven to 350°F. Line a standard cupcake pan with 11 paper liners.

In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by vanilla, salt, baking powder and remaining spices. Scrape bowl as needed. Alternate additions of flour and sour cream, mixing until fully combined.

Divide batter equally between prepared baking cups, filling roughly 2/3 full. Bake for 20-22 minutes or until a toothpick inserted comes out clean or with only a few moist crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.

In a small bowl, combine dry topping ingredients. Add in melted butter. Use a fork to toss and combine, creating crumbs. Transfer to a clean rimmed baking sheet. Bake at 350°F for 15-20 minutes, tossing every 5 minutes. Cool on pan. Set aside.

Peel and chop apples into small chunks. Optionally, toss apples with lemon juice. Toss apples with sugar, cinnamon and cornstarch. Add to a saucepan along with apple cider. Cook over medium heat, tossing and stirring regularly until apples soften and liquid thickens. Transfer mixture to a bowl to cool.

Core and fill cupcakes. Using a sharp knife or cupcake corer, remove the center of each cupcake. Replace top after filling each with apple pie filling.

In a large bowl or stand mixer, beat cream cheese until smooth. Add butter, mixing until well combined. Gradually add powdered sugar, scraping bowl as needed. Drizzle in caramel sauce. Transfer frosting to a piping bag. Pipe frosting onto cooled cupcakes. Top with prepared oatmeal crisp topping.