Preheat standard oven to 350°F.
For Cupcakes, sauté apples in butter in skillet on medium heat 2 to 3 minutes or until crisp-tender. Cool slightly.
Beat cake mix and spices in bowl of electric mixer on low speed 20 seconds to combine. Gradually add apple juice, beating on medium speed after each addition, until well blended, stopping to scrape bottom and side of bowl occasionally. Stir in apples.
Portion batter into paper-lined 2-1/2-inch muffin cups using a # 24 scoop. Bake 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely.
For Frosting, beat cream cheese in bowl of mixer fitted with paddle attachment 2 minutes, scraping bottom and side of bowl occasionally. Add caramel topping; mix well. Fold in whipped topping.
Pipe mixture thru pastry bag fitted with star tip. Pipe about 1 ounce of frosting over top of each cupcake. Refrigerate until ready to serve.