Spray a cupcake pan with non-stick cooking spray. Preheat oven to 350°F.

In a medium bowl, combine flour, baking soda, cinnamon, cornstarch, and salt. Set aside.

Beat butter and sugars in a large bowl for 2-3 minutes until light and fluffy.

Add egg and vanilla; beat until well combined.

Gradually add dry ingredients to wet ingredients; mix until thick dough forms.

Form dough into 2 tablespoon balls. Press into cupcake cups, forming a cup shape.

Bake for 10-12 minutes until golden. Cool on a rack. Press centers while warm if necessary.

Prepare caramel sauce as per instructions and cool.

Cook apples with cinnamon, nutmeg, brown sugar, and butter for 10 minutes. Cool.

Fill each cookie cup with about half a tablespoon of caramel, then top with cinnamon apples. Drizzle additional caramel if desired.

Serve slightly warm. Store in an airtight container for up to 24 hours.