Caramel Apple Cupcakes

Directions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, beat 1 stick of room-temperature salted butter with 3/4 cup granulated sugar on medium speed until well combined, about 2 to 3 minutes, scraping the sides as needed. Add 2 large eggs and 1 tablespoon vanilla extract, then beat for 30 seconds to 1 minute until smooth. Mix in 1 cup applesauce until combined.
2. In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, 1/4 teaspoon ground ginger, and 1/4 teaspoon grated nutmeg. Add the flour mixture to the butter mixture and mix on low speed until just combined. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Gently tap the pan on the counter to release any air bubbles.
3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
4. For the frosting, beat 1 1/2 sticks (12 tablespoons) of room-temperature salted butter in a large bowl on medium speed until completely smooth, about 2 to 3 minutes. With the mixer on low, gradually add 3 cups sifted powdered sugar in three additions, alternating with 3 tablespoons apple cider and scraping the bowl frequently. The frosting should be smooth, thick, and creamy. Add 1/4 cup caramel sauce and beat on medium speed until fully incorporated, about 2 minutes. Adjust the consistency by adding more cider or powdered sugar as needed.
5. Spread or pipe the frosting onto the cooled cupcakes. Drizzle with additional caramel sauce.