Mix up a batch of cake batter, either from scratch, or using a yellow, white, or spice cake mix: to make it applesauce cake, replace half the oil or butter in the recipe with twice as much applesauce (you can replace all the oil, but the cupcakes will be a little bouncy- fat adds tenderness). For a 24-cupcake batch (same size as for a 9x13 pan full), also add 1 Tbsp. cinnamon. If you have them (or like them!), you can also add a total of 2 teaspoons of other spices: ground cloves (go easy here!), nutmeg, ginger, and/or cardamom. Bake as usual. When cool, fill them if you like. I used a sweetened condensed milk caramel (see Making Tres Leches Cake, second paragraph down), mixed with an equal amount of vanilla pudding to make it go further, since I was making 5 dozen. Use whatever you like- homemade or jarred caramel sauce, butterscotch pudding, sweetened cream cheese (2 Tbsp. sugar per 8 oz. cream cheese), cream cheese frosting, or whatever sounds good with apple or caramel.
Done! (Wasn't that awesome?)