Caramel Apple Cupcakes

Whipped these up last night in the wee hours. Had everything on hand so made it easy. It called for heavy cream to mix in the caramel topping, but I only had cinnamon vanilla creme creamer on hand. Substituted that since I figured the flavors would go nice and it worked out well! Recipe off tastykitchen.com

• 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.