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Note: This cake recipe is for high altitude. If you're at regular altitude, use your favorite vanilla cake recipe or box mix and add in the apples and spices. Or use your favorite spice cake recipe and add in the apples. If the recipe or box mix makes 24 cupcakes, double the apple/spice amounts indicated.
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To make the cupcakes, preheat your oven to 375 F and line a 12-count muffin pan with paper liners.
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In a mixing bowl using a mixer, cream together the butter and sugar until light and fluffy. Add in the eggs and mix until incorporated. Mix in the baking powder, salt, cinnamon, nutmeg, and allspice. In two additions, add in the flour alternating with the milk. Mix until just incorporated and then fold in the diced apples.
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Fill the cupcake liners with about 1/4 cup of batter or about 3/4 of the way full. Bake for 15 minutes or until a toothpick comes out clean. Then remove them from the oven and let them cool.
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While the cupcakes are baking and cooling, make the frosting. In a medium saucepan, melt the butter over medium heat. Once melted, add in the brown sugar and bring to a boil while stirring. Stir in the milk, baking soda, and corn syrup and bring to a boil again. Remove from heat and cool completely (about an hour). Then transfer it to a mixing bowl, add the powdered sugar and mix on medium speed until it's creamy and smooth.
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Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Drizzle on premade caramel sauce (in the ice cream aisle) or make your own by microwaving the caramel candies with the cream until melted and smooth.
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Frosting recipe from Big Book of Cupcakes
