Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon. Set aside.
1½ cups all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon
In a medium bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.
½ cup whole milk, ¼ cup vegetable oil, ¼ cup unsweetened applesauce, ¼ cup caramel sauce, 2 large eggs, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
Fold the shredded apple into the batter
1 cup shredded Granny Smith apple
Divide the batter between the cupcake wells making sure to fill each one ¾ of the way full.
Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool completely before icing.