Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine applesauce, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix in shredded apple. Add flour mixture and stir until well combined. Evenly divide cupcake batter into prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

While cupcakes are baking, start dairy free caramel frosting. Place coconut milk in saucepan, along with brown sugar. Cook over medium-low heat and bring to low boil. Continue to boil for 20 minutes, stirring periodically to keep from burning. When caramel is thickened, remove from heat. Pour in bowl to cool until ready to use.

Poor cooled caramel into large bowl of standing mixer (be sure to reserve 2 tablespoons of caramel to drizzle on top). Add powdered sugar, shortening, coffee creamer and vanilla. Beat for 3-4 minutes until creamy. Place frosting into piping bag and pipe onto cooled cupcakes or use offset spatula to frost cupcakes. Drizzle remaining caramel on top of each cupcake. Best served within 1-2 days.