Caramel Apple Cupcakes
1 ¼ cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples, peeled and shredded
1 ½ cups chewy caramel candies
1 tablespoon heavy cream
place oven rack in the upper third of oven and preheat to 350. Line a cupcake pan with baking liners. In a large bowl whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together eggs, brown sugar and granulated sugar until smooth; whisk in oil and vanilla. Stir into the flour mixture just until combined; stir in apples. Spoon batter into prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to rack and cool completely. In a small microwavable bowl combine caramels and cream. Microwave 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth. Let cool; spread the caramel frosting generously on cooled cupcakes
