For the cupcakes:
* Preheat oven to 350 degrees (F).
* Line cupcake pan with paper liners (this recipe makes 20).
* In large bowl combine: flour, baking soda, baking powder, salt and cinnamon and mix.
* In medium bowl combine: granulated sugar, brown sugar, vegetable oil, apple sauce and vanilla and mix well.
* Add eggs to wet mixture one at a time and beat well after each addition.
* Pour wet ingredients into dry ingredients and gently mix until combined.
* Fold in chopped apples.
* Pour batter into prepared pans about 2/3 full.
* Bake for 18 minutes.
* Allow cupcakes to cool in pans 10 minutes then move to wire racks to continue cooling.
* Once cupcakes are cool frost with caramel buttercream.

For the caramel buttercream:
* In saucepan over medium heat and melt butter.
* Stir in brown sugar and heavy cream and keep over medium heat until sugar is dissolved, about 2 minutes.
* Transfer mixture to mixing bowl.
* Gradually add confectioner’s sugar 1 cup at a time and mix with electric mixer until incorporated.
* Frost cupcakes using an offset spatula.
* Insert wooden popsicle sticks and sprinkle with chopped pecans if desired.