Caramel Apple Cupcakes

Caramel Apple Cupcakes (Adapted from Woman's Day)

For the batter

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon fresh grated nutmeg
scant 1/4 teaspoon cloves
1/4 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1/4 cup sour cream
1 large egg

For the glaze

25 caramel cubes
1 tablespoon heavy cream

For assembly

10 popsicle sticks
sprinkes, nuts or chopped candies for decoration

Preheat oven to 350 degrees.

To prepare the batter

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, nutmeg, clove and salt.

In another medium bowl, whisk together applesauce, sugars, butter, sour cream and eggs. Add into the dry ingredient and stir just until combined.

Evenly divide the batter between 10 wells of a 12 cup muffin tin lined with paper liners - add a little water to the empty wells. Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 16 to 22 minutes. Remove and place pan on a wire rack to cool for 5 minutes before turning the cupcakes out onto a wire rack to cool completely.

To prepare the glaze

In a small saucepan, melt caramels over low heat, stirring often. Add heavy cream and stir until smooth and combined - remove from the heat and let cool for 2 minutes. Quickly spread the tops of each cupcake with about 2 teaspoons of the caramel mixture.

To assemble

Place a popsicle stick into center and top with your favorite sprinkles or chopped candies. Set into the freezer for 5 minutes to set the caramel - remove and store at room temperature.

Makes 12 cupcakes.

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