Preheat oven to 325 degrees F. Spray bottom and sides of 12 muffin tins with cooking spray. Set aside.
To prepare the caramel topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar. Heat to boiling then immediately remove from heat (be careful not to over boil). Pour mixture into 12 cupcake tins, dividing evenly. Divide diced apples evenly over caramel mixture. Set aside.
To prepare the cake batter: In a medium bowl,combine the flour, salt baking powder and cinnamon. Set aside. In a large bowl, beat the Sugar In The Raw Organic White® and butter until fluffy (scrape down sides as needed). Beat in the eggs until smooth, next add the vanilla and milk. Gradually incorporate flour mixture until batter is smooth and fluffy. Scoop batter into muffin tins (about 1 - 1 1/2 tablespoons in each tin). Be sure to fill the tins to the top. The batter will not rise too much during baking.
Bake 20-25 minutes, or until cakes are golden brown. Cool for 5 minutes. Place the muffin tin on a jelly roll pan or any pan that the muffin tin can fit into; turn plate and muffin tin upside down. Gently lay the pan down and check if all the cakes have released. If not, then leave the pan as is, flipped onto the jelly roll pan until all the cakes have released.
Serve warm with Vanilla ice-cream or whipped cream. Refrigerate for up to 1 week. Enjoy!