1. Line cupcake pan with papers liners or grease well. Preheat oven to 350 degrees.
2. Cream butter and sugars until light and fluffy. Add egg and vanilla. Beat until incorporated.
3. In a small bowl whisk together flour, baking soda, salt, cinnamon, nutmeg and allspice. Add to creamed mixture alternately with sour cream. Mix well.
4. Gently stir in apples. Scoop batter into prepared pans. Fill 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove to cooling rack.

For Glaze

1. Get ingredients ready prior to starting. Using a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat. Whisk stirring constantly to dissolve sugar. When the mixture reaches a boil, stop whisking and let mixture come to a boil until it reaches a dark amber color making sure to carefully swirl mixture around in pot occasionally. When mixture reaches a dark amber color, immediately add butter. Whisk until butter has melted. Immediately remove from heat. Wait 3 seconds and add in cream. Whisk immediately to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes.
2. Spread caramel sauce over cupcakes. Insert Popsicle stick. Tie ribbon around stick. Sprinkle with pecans.