Apple Cupcakes with Caramels

This was taken from Rachel Rays magazine. I gave it the "MaryAnn twist" and changed the frosting. The original recipe said to grate the apples and I tried that but when I diced the apple on my second try I liked that better. It also called for caramels melted down with a little cream for the icing and again I preferred the cream cheese frosting.
You will need:
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 apples(about 1 pound) peeled and diced (very small)
bag of caramels
Frost with cream cheese frosting.

Preheat oven to 350 degrees. In a medium bowl whisk flour, baking powder, cinnamon and salt. In a medium bowl, whisk together the eggs, brown sugar, and sugar until smooth. Add oil and vanilla. Stir in flour until smooth then add apples. Spoon batter into prepared muffin pan. The "MaryAnn twist" add on caramel to the center of the batter in each cupcake. Bake for 25/30 min. When completely cooled frost with cream cheese frosting or your favorite frosting! I also cut caramels into 4 equal pieces and put on top. ENJOY!!