Rinse and core 2 apples.

Place apples in an ovenproof dish with 1/4 inch of water and bake at 350 degrees Fahrenheit for 40 minutes, or until soft.

Remove the peel and smash the apples with a potato masher to create the apple mush.

Measure 1 cup of apple mush and set aside.

In a medium bowl, combine flour, sugar, spices, baking soda, and salt.

Mix dry ingredients together and set aside.

In a mixer with a paddle attachment, crack the eggs.

Whisk slightly to break the yolks.

Add oil, apple juice, vanilla, and apple mush to the mixer.

Mix on low to combine wet ingredients.

Pour the dry ingredients into the wet ingredients in 3 batches.

Mix on low to combine, but do not over mix.

Scoop the batter into cupcake liners, filling 3/4 full to create a nice dome.

Bake for 20 minutes, rotating after 15 minutes.

Cupcakes are done when lightly brown and a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely.

To make the caramel sauce, melt butter over medium-high heat in a non-stick pan.

Once the butter has melted, stir in brown sugar until completely coated.

Continuously stirring, add the condensed milk.

Stir to combine and slowly pour in the heavy cream.

Boil the caramel, stirring constantly, until it reaches 248 degrees Fahrenheit on a candy thermometer.

Remove from heat and gently stir in vanilla and salt.

Transfer the caramel to a metal bowl and continue to stir until it starts to firm, about 2 minutes.

Using a knife, frost the cooled cupcakes with the caramel.

Sprinkle with nuts if desired.

Use your freezer to help the caramel set and prevent dripping.

Top each cupcake with a popsicle stick for a 'Carmel Apple Look' and enjoy!