Preheat oven to 350 degrees. Place cupcake papers in a cupcake pan.
In a mixing bowl, add in the boxed cake mix, cinnamon and apple pe spice. Stir to incorporate.
Add in the apple sauce, apple juice, eggs and vanilla. Mix for 2 minutes.
Scoop the cake batter into the liners. I filled mine almost to the top. There was only a very small space between the batter and the very top.
Place 4 - 5 M&M's® on the top of each cupcake.
Place in the preheated oven and let bake for 18 minutes. Use a toothpick and make sure it comes out clean before pulling the cupcakes out.
Remove from the oven and let cool.
Frosting
In a saucepan, add in the butter and brown sugar. Place over medium heat and let heat until the mixture becomes fluid and starts to bubble.
Add in ¼ cup of the heavy cream and let it heat for another minute.
Remove from the heat and place in a mixing bowl. Place in the fridge for about 10 minutes.
Add in the powdered sugar, vanilla, and the 2 T. of heavy cream.
Beat on low until the mixture comes together.
Turn the beater on high and let it whip for 2 minutes. Place in a piping back with a large star tip.
Pipe swirls on the tops of the cooled cupcakes. The frosting won't be sticky, so work quickly adding the garnishes on.
Add on the caramel squares and M&M's®.
Notes
To store any leftover cupcakes, with the heavy cream in the frosting, you'll want to store these in the refrigerator in an air tight container for up to 3 days.