1. Separate 2 eggs whites and yellow in two separate bowls.
2. Beat the egg whites that are saved in another bowl for 5 to 6 minutes on a medium to high speed. Egg whites should form soft peaks
3. Add 1 tsp of vanilla extract to egg yolks. Beat it for a few seconds.
4. Add half a cup of sugar and continue to beat.
5. Add half cup oil and beat for an additional few seconds. 
6. Add in half cup grated apples while continuing the beating process.
7. Sift the dry ingredients into the yolk mixture with a sifter on the top of the batter.
8. Add the all-purpose flour, salt, baking powder, and baking soda. 
9. Now gently fold in egg whites to the yolk mixture with the help of a spatula. 
10. Line the cupcake pan with liners and scoop about 4 tbsp of batter into each one.
11. Bake at 325 F for 30 minutes. 
12. Place the cupcakes in the cooling rack for at least 30 minutes.

Caramel Frosting

1. Set the creme cheese and butter on the countertop for about an hour or two to let it come to room temperature. 
2.  Blend the creme cheese (4 ounces) and butter (4 tbsp)together until smooth with the help of a hand mixer or a stand mixer.
3. Add caramel sauce (1 1/2 tbsp) and let it combine well.
4.  Add 2 1/2 cups powdered sugar (confectionary sugar) 1/2 cup at a time and continue to beat the frosting until a smooth creamy texture is attained.
5. Fill the frosting in a pastry bag and decorate the cupcakes.
6. Use 1 M Wilton tip for the swirl design as shown in the video.