Spiced Apple with Caramel Drizzle

I made these cupcakes last week and haven't had a chance to put them up yet. I will be posting often over the next few days to keep up with the Feast of the Seven Fishes (love those Italian traditions...always centered around food).  Tonight's dessert includes handmade cannolis with ricotta, so be sure to check back often!

Cupcakes:

2 apples, peeled, cored, and chopped small

2 cups all purpose flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon baking soda

2 eggs

1/2 cup vegetable oil

1/4 cup apple juice

1/4 cup apple sauce

1 teaspoon vanilla

Preheat the oven to 400 degrees.  Roast the chopped apples on a baking sheet about 15 minutes, until soft. Set apples aside to cool.  Lower the oven to 350 degrees and line a cupcake tin.

In a small bowl, combine the flour, sugar, spices, salt, and baking soda. Set aside. In a large bowl, add the eggs, oil, juice, apple sauce, and vanilla. Add the flour mixture in batches to the egg mixture. Mix until smooth.  Fold in the baked apples. 

Fill the liners until about 2/3 of the way full and bake for 18 minutes. These tend to cook quickly, so if your oven is hot, be sure to keep an eye on them.

Frosting:

8 ounces softened cream cheese

1 teaspoon vanilla

2 cups confectioners sugar

Combine all ingredients, adding the sugar until the desired consistency is achieved.  Top the cooled cupcakes. *Optional* Drizzle caramel on top of the cupcakes for extra sweetness.