For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. In a medium bowl, whisk together the water, vegetable oil, applesauce, eggs, and caramel sauce.
3. Add the cake mix and cinnamon and stir just until no large lumps of flour remain.
4. Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
5. Fold the shredded apple into the batter
6. Divide the batter between the cupcake wells making sure to fill each one ¾ of the way full.
7. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes to a wire rack to cool completely before icing.

For the Frosting

1. Add the butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.
2. With the mixer on low, slowly add the powdered sugar. Once all the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.
3. Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired.