Pre-heat oven to 350 degrees F.
First up, mix the brown and white sugar with the butter with an electric mixer until light and fluffy.
Then add the eggs and vanilla and combine.
In a separate bowl, mix flour, baking powder, cinnamon and salt. Add to the dough alternating with milk and combine. Do not over mix as to not over activate the gluten in the flour!
Then fold in diced apples. I made these with larger and smaller dice, so the choice is yours! The larger makes a chunkier appley cupcake, and the fine dice adds more of a cohesive apple flavor rather than texture.
Spoon into cupcake liners and bake at 350 degrees F for 18-20 minutes until firm to the touch and golden brown. Cool on a wire rack.
While your cupcakes are baking, let’s work on the frosting and caramel. For the caramel, melt butter, sugar and honey over high heat and whisk until the sugar is dissolved.
Add the cream and whisk until your caramel is thick. Let cool before using on the cupcakes, and add more cream if it thickens up too much.
For the frosting, whip up the butter and cream cheese.
Then add in confectioner’s sugar and mix again. Finish with vanilla and cinnamon. Add a little cream if your frosting is too thick.
Frost and drizzle with caramel.