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For the cupcakes:
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* Preheat oven to 350 degrees (F).
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* Line cupcake pan with paper liners (this recipe makes 20).
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* In large bowl combine: flour, baking soda, baking powder, salt and cinnamon and mix.
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* In medium bowl combine: granulated sugar, brown sugar, vegetable oil, apple sauce and vanilla and mix well.
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* Add eggs to wet mixture one at a time and beat well after each addition.
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* Pour wet ingredients into dry ingredients and gently mix until combined.
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* Fold in chopped apples.
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* Pour batter into prepared pans about 2/3 full.
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* Bake for 18 minutes.
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* Allow cupcakes to cool in pans 10 minutes then move to wire racks to continue cooling.
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* Once cupcakes are cool frost with caramel buttercream.
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For the caramel buttercream:
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* In saucepan over medium heat and melt butter.
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* Stir in brown sugar and heavy cream and keep over medium heat until sugar is dissolved, about 2 minutes.
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* Transfer mixture to mixing bowl.
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* Gradually add confectioner's sugar 1 cup at a time and mix with electric mixer until incorporated.
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* Frost cupcakes using an offset spatula.
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* Insert wooden popsicle sticks and sprinkle with chopped pecans if desired.
