- 1-¼ cup Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Salt
- 2 whole Eggs At Room Temperature
- ½ cups Light Brown Sugar, Packed
- ½ cups Sugar
- ½ cups Vegetable Oil
- 2 teaspoons Vanilla Extract
- 2 whole Rome Apples, Peeled And Shredded
- 1-½ cup Caramels
- 1 Tablespoon Heavy Cream
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 flour mixture until just combined; stir in the apples.
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.
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.