Caramel Apple Pie Cupcakes

4 cups flour
2 1/2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
6 oz. (12 tbsp.) butter, softened
4 eggs
1 1/2 cups apple sauce
2 c sour cream

Apple Pie Filling
2 Tbsp. butter (unsalted)
4 cups Honey Crisp Apples, peeled and chopped
1 Tbsp. Sugar
2 Tbsp. Brown Sugar
1 tsp. Lemon Juice
1/8 tsp. Cinnamon
1/2 Tbsp. Cornstarch
1 Tbsp. Water

Salted Caramel Buttercream
1/2 cup butter, soft
1/2 cup shortening
2 Tbsp. caramel sauce
1 tsp. salt
5 cups powdered sugar
1-2 Tbsp. of water for thinning

In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. In another mixing bowl, beat eggs until frothy. Add applesauce, butter and sour cream beat until blended.

Stir into flour mixture.

Preheat oven to 350 degrees. Pour into greased cupcake pan or liners and bake for 18-20 minutes.

Allow cupcakes to cool, and then use the cone method to remove center of cupcake to allow room for filling.

For the filling
Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat and cool to room temperature. Once cooled, spoon filling into the cooled cupcakes.

For the buttercream
In a stand mixer, cream together the butter and shortening. Add the powdered sugar and the caramel sauce alternately. Add salt. Then add water by the tbsp. for thinning. Pipe icing onto cooled and filled cupcakes.