Caramel Apple Cupcakes

Take eggs out of fridge 30 minutes before you start so they are room temperature.

• 1-1/4 cups flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp. salt
• 2 eggs at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 2 large, dry-textured apples like Rome apples (about 1 lb.)

1. Preheat oven to 350 degrees F.
2. Line a cupcake pan with baking liners.
3. In a large bowl, whisk together flour, baking powder, cinnamon, salt.
4. In a medium bowl, whisk together eggs, brown sugar, granulated sugar till smooth.
5. Whisk oil and vanilla into egg mixture.
6. Stir egg mixture into the flour mixture until just combined.
7. Peel, core and grate apples. Stir in flour mixture.
8. Spoon batter into the prepared pan till cups are almost full.
9. Bake till golden and toothpick inserted in center comes out dry, 25 to 30 min.
10. Transfer cupcakes to a rack to cool completely.

Caramel Frosting

1. 1-1/2 cups unwrapped chewy caramel candies (like Kraft caramels)
2. 1 tbsp heavy cream (whipping cream)
3. In a small, microwavable bowl, combine caramels and cream.
4. Microwave 1 minute at medium power, then stir. Repeat in 30-second intervals till melted and smooth.
5. When caramel has cooled a little but is still spreadable, smooth frosting on cooled cupcakes.