1Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups
2In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.
3Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.
4In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.