Caramel Apple Mini Cupcakes

How stinkin' cute are these?!?  I had a Back to School picnic to go to and brought these.  I've made the full size version in the past but figured I could get people to eat 2 or 3 minis (and I was right!).  

I apologize for the severe lack of process pictures lately.  I've been getting caught up in the baking and realize at the end that I haven't taken any.  Anyway, there's nothing tricky or odd about these so there's really no need for extra pictures.

Enjoy!

Cupcake

3-4 Granny Smith apples

2 cups flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup canola oil

1/4 cup apple cider 

1 teaspoon vanilla

Frosting

4 tablespoons butter

1/2 cup dark brown sugar

4 tablespoons milk

3 tablespoons cider

3 1/2-4 1/2 cups powdered sugar, sifted

Drizzle

1/2 cup evaporated milk

4 ounces individually wrapped caramels, unwrapped

For cupcakes:

• Heat oven to 350.  Line 24 mini cupcake or 12 regular cupcake tins.
• Rinse and core apples.  Bake 30-40 minutes or until soft.  Peel and puree.
• Sift together flour, sugar, spices, baking soda, and salt. 
• Slightly beat eggs.  Add oil, cider, vanilla, and one cup of pureed apple.  Stir to combine.
• Combine wet and dry ingredients.  Mix only until combined; do not over mix.  
• Fill liners 2/3 full.  Bake mini cupcakes 12-14 minutes, regular cupcakes 18-20 minutes.

For frosting:

• Melt butter in small saucepan.  Add sugar and milk and cook on low until sugar dissolves.  Stir in cider.
• In a stand mixer on low mix butter mixture and sugar until combined.  Turn to medium-high and beat until full.  Frosting may be a little loose, even with the sugar, so chill for a few minutes if necessary.  

For drizzle:

• Combine milk and caramels in saucepan.  Cook on low until smooth.  Remove from heat and let sit 5 minutes.  Drizzle over iced cupcakes.  

This recipe was adapted from Caramel Appletini Cupcakes.