Preheat your oven to 350°F and line your cupcake pan with paper wrappers.

Mix cupcakes following directions on the box.  Fill the cupcake liners about 3/4 full to get nice, full cupcakes. Bake 15 mins and test doneness by touching the top of a cupcake.  If it springs back they're done.  Remove from oven and let cool on a wire rack.

While you're waiting for the cupcakes to cool, pour apple pie filling into a small bowl.  Be sure to cut up any of the apple chunks into smaller, pea sized pieces since they're going into a cupcake.

Add the cinnamon & nutmeg to the apple pie filling and stir until thoroughly mixed together.  Using a sharp pairing knife, cut the centers out of the cupcakes (be careful not to cut all the way through the bottom of the cupcake. Leave at least 3/4 inch of cupcake at the bottom).  Cut the top off the cored piece and save.

Spoon a dollop of the apple mixture into the center of each of the cool cupcakes.  Replace the core tops back on the cupcake to hide the filling.

Decorate the tops of each cupcake with vanilla icing.

Drizzle the caramel sauce horizontally & vertically creating a lattice effect to mimic an apple pie crust.