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1
Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
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2
In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
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3
In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
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4
Add wet ingredients to dry ingredients and beat at medium speed until combined.
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5
Fold in chopped apples.
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6
Fill cupcake liners 2/3 full with batter.
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7
Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
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8
Allow cupcakes to cool completely.
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9
Meanwhile, prepare your caramel buttercream.
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10
In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
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11
With an electric mixer, gradually beat in confectioner's sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
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12
Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.
