In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and cinnamon.

In a separate bowl, combine the melted butter, eggs, and milk, stirring until well blended.

Gradually pour the wet ingredients into the dry mixture, mixing just until smooth.

Gently fold in the chopped apples into the batter, ensuring that they are evenly distributed throughout.

Line your cupcake pans with liners and pour the batter into each well, filling them about two-thirds of the way full.

Preheat your oven to 350°F (175°C) and place the filled cupcake pans inside. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack.

After the cupcakes have cooled, drizzle caramel sauce generously over the tops.