Prep the apples: Peel and core the apples. Grate one and dice the other into small pieces. Toss with lemon juice to prevent browning. Set aside.

Preheat and line: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined and lump-free.

Whisk wet ingredients: In a separate bowl, whisk melted butter, oil, yogurt, milk, eggs, and vanilla until smooth.

Combine: Pour the wet mixture into the dry. Stir gently with a spatula until a few streaks of flour remain. Fold in the grated and diced apples just until incorporated. Do not overmix.

Fill the liners: Divide the batter evenly among the 12 cups, filling each about 3/4 full.

Bake: Bake 18–22 minutes, or until the tops spring back and a toothpick comes out with moist crumbs, not wet batter.

Cool: Let cupcakes rest in the pan 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms.

Warm the caramel: If using store-bought sauce, warm it gently in the microwave until pourable. For a thicker drizzle, whisk in 2–3 tablespoons powdered sugar until glossy and spoonable.

Drizzle and finish: Spoon or pipe caramel over cooled cupcakes. Add a tiny pinch of flaky sea salt on top for contrast, if you like.