1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
4In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.