Apple Pie Cupcakes

Ingredients

• 2 tablespoons butter unsalted
• 2 large apples i use 2 granny smith apples diced cored peeled
• 2 tablespoons brown sugar packed
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon salt 
• 1.5  juice of lemon 
• 2 tablespoons butter unsalted
• 0.3 cup flour all-purpose
• 0.3 cup brown sugar packed
• 0.3 cup walnut pieces chopped
• 12.4 oz cinnamon bun dough refrigerated with original icing (8 count) canned
• 7 oz whipped cream 
• 22 oz mrs richardson's butterscotch caramel sauce 

Equipment

• bowl
• frying pan
• oven
• muffin liners

Directions

1. Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat.
3. Add apples; cook about 5 minutes, stirring occasionally, until softened.
4. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
5. Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
6. Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
7. Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
8. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
9. Serve cupcakes topped with whipped cream and a drizzle of syrup.