1.

Beat together ½ cup applesauce with oil and honey.

2.

Add eggs and vanilla while beating the wet mixture.

3.

In a separate bowl, sift and combine the flours, baking soda, and salt.

4. Slowly add the dry ingredients to wet ingredients, while beating on low, until just combined.

5. Fill lined muffin cups ¾ full and bake at 350 degrees for 25 minutes, or until centers are firm.

6. Use an apple corer to remove the center of the thoroughly cooled cupcakes, careful not to punch through the liner.

7. Use piping bag or squeeze bottle (save those empty containers!) to fill the cored portion of the cupcake with thick applesauce, until just level with the cupcake.

8.

Top with Caramel Icing.

9. Store chilled for up to a week.