Caramel Apple Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees F and line 12 muffin pans with paper liners. 
2. 2
   In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon. 
3. 3
   In another bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla. 
4. 4
   Add the wet ingredients to the dry and mix just until no large lumps of flour remain. 
5. 5
   Next, add the shredded apple and fold it into the batter. 
6. 6
   Divide the batter between the muffin tins making sure to fill each one ¾ of the way full. 
7. 7
   Bake the cupcakes for 15-17 minutes or until a toothpick inserted into the center comes out clean. 
8. 8
   Remove the cupcakes to a wire rack to cool completely before icing. 
9. 9
   Store any leftover cupcakes in an airtight container in the fridge for up to two days. 
10. 10
    Add the softened butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment.
11. 11
    Beat on medium speed for 1-2 minutes, or until they are fully combined. 
12. 12
    With the mixer on low, slowly add the powdered sugar. Once all the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy. 
13. 13
    Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired.