1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, beat the softened unsalted butter with the granulated and brown sugars until light and fluffy.

4. One by one, beat in the eggs, then stir in the vanilla extract.

5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk.

6. Gently fold the chopped Granny Smith apples into the cupcake batter.

7. Divide the batter evenly among the prepared muffin cup, filling each one about three-quarters full.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.

9. In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring to a simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract.

10. Drizzle the caramel glaze over the cooled cupcakes and allow to set before serving.