Preheat oven to 350 and put your cupcake liners in pans. Combine dry ingredients: flour, sugar, brown sugar, baking soda, salt and cinnamon. Add wet ingredients : eggs, vegetable oil, sour cream and vanilla.
Using a wire whisk mix well. Add your chopped apples. Fill your cupcakes liners about 2/3 full. Bake 18-22 minutes. Insert toothpick to check if done. Let cupcakes cool for 5 minutes in pan, then finish cooling on a wire rack. Frost with Caramel Butter cream when cool.
Butter Cream Icing: Melt butter over med heat. Stir in brown sugar and heavy cream. Stir over med heat till sugar dissolves. (approx 2 min) Pour in mixing bowl.
Add powdered sugar a cup at a time and mix with electric mixer. Frost cupcakes. (To make dome look use an offset spatula to frost. Put frosting in center and pull downward)
Carmel Glaze: Microwave caramels and half and half on high for 3 to 4 minutes until caramels are melted. Stir after each minute. Allow caramel to cool for 1-2 minutes. Dip top of frosted cupcake into bowl of caramel.
To garnish, I used whisk-a-bob sticks or you could use popsicle sticks. Sprinkle Candy Corn, Chopped nuts or pecans, Or whatever your heart desires. Put them in a treat bag and tie a ribbon on each one.