Caramel Apple Spice Cupcakes

Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.

In a small saucepan, over medium-low heat, bring milk to a simmer. Do not allow to come to a boil. When milk is at a simmer, add tea bags, cover and remove from the heat. Set aside and allow to steep for 20 minutes. Remove the tea bags and throw them away. Set milk aside.

In a large bowl, beat the butter and sugar on medium high speed until light and fluffy, about 2-3 minutes.Add the egg and beat until well blended. Add vanilla bean paste and beat an additional 1 minute.

Stir in the flour and mix just until combined. Add 2/3 cup of tea milk, combining just until milk in incorporated.

Spoon the batter into cupcake liners about 2/3 full. Bake in a 350 degree oven for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Allow to cool completely on a wire rack before frosting.

In a large bowl, beat together butter, powdered sugar, cinnamon and Torani Green Apple syrup until the frosting is the desired consistency. If the syrup seems too thick, add a little more syrup. If it seems too runny or thin, add a little more powdered sugar.

Top cupcakes with frosting, an apple slice and complete with a drizzle of Torani Caramel Sauce.