Preheat oven to 350. Line muffin tins with paper liners and set aside.
Combine cake mix, buttermilk, oil, and eggs in a large bowl. Mix with an electric mixer until moistened, about 30 seconds. Increase speed to high and beat until thick, about 2 more minutes.
Fill the paper liners two-thirds full and dollop a small spoonful of apple pie filling on top. Bake until golden, about 15 to 20 minutes.
Remove the cupcakes from the baking pans. Place on a wire rack and allow to cool completely.
Meanwhile, cook the caramels and milk in a small saucepan over medium heat until smooth. Spread over cupcakes and sprinkle with pecans. Insert lollipop stick into the center of each cupcake.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/caramel-apple-cupcakes/