In a medium bowl, mix together 1 cup of all-purpose flour, ½ cup of light brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Cut in ½ cup of cold, unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Refrigerate for about 30 minutes.

Peel, core, and dice 2 cups of apples into bite-sized pieces. Toss with ¼ cup of granulated sugar, 1 tablespoon of lemon juice, ½ teaspoon of ground cinnamon, and 1 tablespoon of flour until well coated.

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a separate bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt. In another bowl, cream together ½ cup of cold unsalted butter and 1 cup of light brown sugar until fluffy—about 3-4 minutes.

Add 2 large eggs, 1 teaspoon of vanilla extract, and ¾ cup of sour cream to the creamed mixture. Mix until smooth and gradually incorporate the dry mixture, alternating with ½ cup of milk, until just combined.

Spoon the batter into prepared liners, filling each halfway. Add a tablespoon of apple filling on top, then sprinkle the chilled crumble topping generously over all cupcakes.

Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the tin for about 10 minutes before transferring to a wire rack.

Drizzle with caramel sauce or dust with powdered sugar before serving.