Caramel Apple Cupcakes Recipe

1 ¼ cups flour
2 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cp granulated sugar
½ cup vegetable oil
2 tsp. pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded
1 ½ cups chewy caramel candies
1 tbl. heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bow, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk I the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full
3. Bake until golden and toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and cream. Microwave 1 minute at medium power, the stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcake. (This is where I would drizzle the frosting instead of spreading the frosting generously. This is our personal preference, however.)

THIS RECIPE MAKES 12 CUPCAKES