Caramel Apple Cupcakes

• 1-1/4 cup Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 2 whole Eggs At Room Temperature
• 1/2 cups Light Brown Sugar, Packed
• 1/2 cups Sugar
• 1/2 cups Vegetable Oil
• 2 teaspoons Vanilla Extract
• 2 whole (about Half-pound Size Each) Rome Apples, Peeled And Shredded
• 1-1/2 cup Chewy Caramel Candies (See Note)
• 1 Tablespoon Heavy Cream

1. Preheat oven to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. In a medium bowl whisk together the eggs, brown sugar, and sugar until smooth. Whisk in the oil and vanilla. Stir into the flou mixture until just combined; stir in the apples.
2. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to a rack to cool completely.
3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread frosting generously on the cooled cupcakes. Serve.
4. Note: Where I live the grocery store has baking caramels where the chocolate chips are, on the baking aisle. I use that.

flour, baking powder, ground cinnamon, salt, eggs at, light brown sugar, sugar, vegetable oil, vanilla, apples, heavy cream

Taken from tastykitchen.com/recipes/desserts/caramel-apple-cupcakes-3/ (may not work)