Preheat the oven to the temperature stated on the cake mix instructions. Mix the cake mix ingredients together. Stir in the shredded apples, brown sugar, cinnamon, & nutmeg.
Pour the batter into greased muffin cups, or use liners. (I have a problem with paper cups sticking to almost everything lately, & I have switched to reusable silicone muffin cups. Totally love them!)
Bake according to box instructions. Let cool on a wire rack completely.
In a microwave safe bowl, melt the caramel bits, heavy cream, & vanilla extract in 30 second intervels - whisking each time, until melted.
Dip the tops of the cupcakes into the caramel, giving it a little spin.
Let them cool about 10 minutes before devouring them.