For the batter:
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
3/4 cup milk
2 cups peeled and chopped tart apples (about 2 medium apples)
For the frosting:
4 cups powdered sugar
3 tablespoons milk
3/4 cup caramel sauce, plus additional for drizzling
1 cup chopped pecans, toasted
Heat the oven to 350 F and line 24 muffin tin wells with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy.
Add the egg and beat just to incorporate.
Add the dry ingredients to the wet, alternating with the milk and beating to incorporate in between.
Gently fold in the apples.
Scoop or pour the mixture into the prepared muffin tin wells, filling each about 2/3 full.
Bake for 20 to 25 minutes, until the top springs back when pressed gently.
Remove the cupcakes from the oven, and transfer them to a wire rack to cool completely.
While the cupcakes are cooling, beat together the milk, caramel, and confectioners sugar until smooth.
When the cupcakes have completely cooled, spread or drizzle the icing onto them.
Drizzle with a bit of caramel sauce, and sprinkle the pecans on top.
