1/2cupcaramel saucedivided, I used Smucker's Salted Caramel Sauce
2cupdiced applesI used Honey Crisp
For the buttercream:
2sticks unsalted butterroom temperature
2 1/2tablespoonshalf and half
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, combine the butter, sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the milk and stir to combine. Slowly add the dry ingredients and mix to combine but don't over beat. Add the vanilla, 1/4 cup of the caramel sauce and apples and mix well.
Pour the batter into a muffin tin lined with cupcake wrappers filling each 3/4 full. Bake for 25-30 minutes or until the cupcakes are golden and a toothpick inserted into the middle comes out clean. Allow to cool on a baking rack.
In the bowl of an electric mixer, beat the remaining 2 sticks of butter, sugar, vanilla, cinnamon and half and half until light and fluffy. Transfer to an airtight container and allow to stand for 1-2 hours before piping on the cupcakes.
Top the cupcakes with the buttercream using a knife to spread or filling a pastry bag and piping on each cake. Drizzle each cupcake with the remaining caramel sauce and sprinkle with peanuts.
Note: The cupcakes can be made up to one day in advance and stored in an airtight container. The buttercream can be made 48 hours in advance and stored at room temperature in an airtight container.