1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer to a piping bag or a plastic bag with the corner cut off. Set aside.
2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom.
4. In another large bowl, whisk together the light brown sugar, vegetable oil, eggs, applesauce, milk, and caramel sauce until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced apples.
6. Spoon a small amount of batter into each muffin cup, filling about 1/3 of the way. Pipe a dollop of vanilla cream filling into the center of each cup, then top with more batter, filling each cup about 2/3 full.
7. In a medium bowl, combine flour, granulated sugar, and cinnamon. Add the cold cubed butter and mix until crumbly. Sprinkle the streusel topping over the muffins.
8. Bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the vanilla cream filling) comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.