• To begin, preheat your oven to 350 degrees. Line 2 muffin pans (24 cupcakes) with papers. Set aside.
• In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir together and set aside.
• In your mixing bowl beat the eggs. Add in the sugars, oil, applesauce, sour cream, and vanilla. Beat until smooth.
• Add in the flour mixture and beat until smooth.
• Stir in the diced apples.
• Scoop the batter into the pans.
• Bake for 17-19 minutes or until they test done with a toothpick.
• Remove from the pan and cool on a rack.

For the Icing:

• Melt the butter, brown sugar, and half & half together in a sauce pan. Bring the mixture to a boil, stirring continually. Boil for 1 minute.
• While stirring vigorously, add in the vanilla.
• Remove from heat and stir for another minute.
• Set aside 2 tablespoons of the caramel in a dish.
• Pour the remaining sauce into your mixing bowl to cool to room temperature. Stir occasionally.
• When the sauce is cooled, mix in the powdered sugar and beat until smooth. If it is too thick, add the milk and beat.
• Dip the cupcakes into the icing. Drizzle a little of the reserved caramel sauce on the tops. If the sauce is too thick to drizzle, pop it in the microwave for 5 seconds.
• Enjoy!