Preheat the oven to 325 degrees Fahrenheit and line 2 12 cup muffin tins with cupcake liners.

Prepare the cupcake batter based on the yellow cake mix instructions and then stir in the ground cinnamon. Mix until smooth.

Pour the batter into the cupcake liners filling them approximately 2/3 of the way full.

Chop up the apple pie filling.  Place a spoonful of the apple pie filling into each muffin cup into the center of the batter.

Bake for 17-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Let the cupcakes cool at room temperature on wire racks completely before topping with the frosting.

In a large mixing bowl, beat the butter until it's creamy, light and fluffy.

Gradually mix the powdered sugar into the butter mixture ½ cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.

Mix in the brown sugar and ground cinnamon.  Mix on a high speed for 3 minutes so that the frosting is well combined.

Turn the mixer speed to low and add in the heavy cream and vanilla extract.  Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.

Pour the frosting in a decorator’s bag fitted with a star tip.  Pipe the frosting onto each of the cupcakes.

When serving, top the cupcakes with the ground cinnamon and caramel topping.  Enjoy!