Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz with nonstick cooking spray.

In a small bowl, stir together the flour, baking powder, apple pie spice, cinnamon, and salt. Set aside.

In a mixing bowl, beat together the sugar and butter until fluffy, about 5 minutes. Add the eggs and vanilla, blending well and scraping down the sides as needed.

Add the flour mixture about 1/2 cup at a time alternating with the milk.

Portion the batter into the cupcake liners.

Bake for 20 to 25 minutes or until a toothpick inserted in the center returns clean. Allow to cool.

Meanwhile, prepare the apple pie filling by placing the butter, apples, and brown sugar into a skillet. Cook over medium heat until the apples are tender, about 10 to 12 minutes. Stir the cornstarch into the water until blended. Then, pour the cornstarch slurry into the apples. Continue cooking for about 2 minutes or until the sauce has thickened. Allow to cool.

When the cupcakes have cooled, use a paring knife or apple corer to remove half of the center from each cupcake. Do not pierce all the way through the bottom.

Gently spoon the apple pie filling into each cupcake well, packing slightly.

To make the frosting: Beat the butter until fluffy, about 5 minutes, scraping down the sides as needed. Add the powdered sugar and vanilla to the butter and beat on low until incorporated. Then, increase the speed to medium and add the heavy cream, beating the frosting until fluffy and smooth.

Transfer the frosting to a piping bag and top each cupcake with frosting.

If desired, drizzle the cupcakes with caramel ice cream topping. Garnish with a dried apple wedge.

Refrigerate the cupcakes until ready to serve.