<b> For the Apple Pie Cupcakes </b>
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl cream butter and sugar until light and fluffy. Stir in milk, eggs, cinnamon, baking powder, and vanilla.
Gradually add flour a little at a time until just combined. Do not over mix.
Divide batter evenly between cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing to wire racks to cool completely.
Once cool, cut a small circle out of the center of each cupcake.
<b> For The Apple Pie Filling </b>
In a medium saucepan melt butter over medium low heat.
Add apples, sugars, lemon juice, and cinnamon. Cook for 10-12 minutes or until apples are tender.
Stir in water and cornstarch, and cook until thickened.
Add ~1/2 tablespoon of apple pie filling to each cupcake. Replace cupcake "lid" that you cut out earlier.
<b> For the Vanilla Buttercream </b>
Cream butter until light and fluffy. Stir in vanilla and salt.
Gradually add powdered sugar a little at a time. Alternate with milk until you reach your desired consistency.
Spread or pipe onto cupcakes. Drizzle with caramel sauce if desired.