Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.

Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with your choice of mashing utensil (I use a fork). Measure out 1 cup of apple mush and set aside to cool.

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium-sized bowl and whisk to combine.

Crack the eggs into a separate, medium-sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake papers about 1/2 full. Bake at 350 degrees for 18-20 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy. Fill a piping bag and pipe onto cupcakes or frost as desired.