Caramel Apple Cupcakes

1 package spice or carrot cake mix 2 cups chopped peeled tart apples 20 caramels 3 tablespoons milk 1 cup finely chopped pecans, toasted 12 Popsicle sticks

Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper lined jumbo muffin cups three-fourths full. Bake at 350 for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert wooden stick into the center of each cupcake.