Preheat oven to 350 degrees F.
Line muffin pan with cupcake liners.
In medium bowl combine flour, baking powder, salt, and spices. Set aside.
In large bowl, beat butter with sugar until well combined about 1 minute.
Add egg and vanilla, beating well to combine.
Add half of flour mixture, and beat until combined, then add half of buttermilk and beat until combined.
Repeat with remaining flour and buttermilk.
Fold in shredded apples.
Fill cupcake liners ~⅔ of the way full.
Bake in preheated oven for 20-25 minutes.
Cool completely before frosting.
To make the frosting:
In large bowl with electric mixer, beat butter until light and fluffy, about 2 minutes.
Add powdered sugar 1 cup at a time, beating well between each addition.
Add salt, vanilla, and caramel sauce and beat until well combined.
Frost cooled cupcakes.
Drizzle with additional caramel sauce.
Enjoy!
Store in the refrigerator in airtight container for up to 3-4 days.