Caramel Apple Cupcakes (Muffins)

I got this recipe from Rachael Ray's Mag, "Everyday with Rachael Ray," with which I am obsessed! The only thing is, I'm not sure why they call them cupcakes, I would've tagged them more of a muffin. Either way, you can easily open up the hatch and let a few of these slide down with a big glass of milk, NO PROBLEM. Just ask me. I made them. Alone. Dangerous. I know.



1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt 2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies 1 tablespoon heavy cream (**Don't use more, caramel will turn out too runny**)

DIRECTIONS:
Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.