Make Cupcakes

1. Preheat oven to 350º
2. Cream butter and sugar
3. Add eggs
4. Sift dries and add to mixture alternating with milk
5. Bake 20-22 minutes, rotating once halfway through
6. Cool on wire racks and then freeze for 1 hour before filling

Make Topping

1. Preheat oven to 350º
2. Stir dry ingredients together in a bowl
3. Rub in butter with your fingertips until it is in even pea-sized pieces
4. Bake on a cookie sheet lined with Silpat or nonstick mat until golden and crisp, rotating once halfway through,15-20 minutes, 
5. Store in an air-tight container until ready to use

Make Filling

1. Bring sugar, cream, butter, corn syrup and salt to a boil and reduce until sauce is really thick and bubbling
2. Remove sauce from heat and stir in bourbon (optional)
3. When sauce has cooled down a bit, stir in apples

Make Whipped Cream

1. With a mixer (on low speed) or whisk, whip cream until almost frothy
2. Add sugar and beat until cream holds peaks
3. Use immediately or refrigerate in an air-tight container for about 5 hours

Assemble

1. Scoop out center of chilled cupcakes
2. Fill with caramel apple filling
3. Top with whipped cream and garnish with crisp topping