• Line cupcake pan with papers liners or grease well. Preheat oven to 350 degrees.
• Cream butter and sugars until light and fluffy. Add egg and vanilla. Beat until incorporated.
• In a small bowl whisk together flour, baking soda, salt, cinnamon, nutmeg and allspice. Add to creamed mixture alternately with sour cream. Mix well.
• 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

• 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.
• Spread caramel sauce over cupcakes. Insert Popsicle stick. Tie ribbon around stick. Sprinkle with pecans.