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Melt butter, add apples, cook 2 minutes to soften
Stir in sugar, nutmeg, cinnamon, salt; cook until tender and glossy
Add flour and cook 2–3 minutes until slightly thickened. Cool completely
Whisk melted butter and starter. Add egg, sour cream, vanilla
Mix dry ingredients in a separate bowl
Fold dry into wet gently, then fold in ⅔ of the apple pie filling
Preheat oven to 400°F. Divide batter into 12 tulip liners or 10 mini cake tins
Bake 15–20 minutes or until internal temp hits 195°F
In a saucepan: whisk brown sugar, milk, and salt until dissolved and slightly thickened. Remove from heat, whisk in vanilla, cool fully
Beat cream cheese and butter smooth, add cinnamon, then slowly whip in cooled caramel sauce. Chill
Pipe icing onto cooled cakes and top with remaining apple filling. Optional: crushed graham crackers on top