In the mixing bowl of a stand mixer, mix the white cake mix, eggs, melted butter, and heavy cream until well blended. Add the Apple Extract, and the green food coloring gel, and blend until well mixed, and the desired color of green. Line 2 - 12 count, or 1 - 24 count muffin tin with cupcake liners, and ladle the cupcake batter into the liners, filling them 2/3 full. Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Place the cupcakes on a wire rack to cool.

Wash the Apples, and dry with paper towels. Cut the tops off the Apples, and dip them in the Marzetti's caramel Apple dip, and place them on parchment lined cookie sheets, and place them in the freezer to set.

In the mixing bowl of a stand mixer, mix the softened butter and Crisco until smooth and creamy. Add the Vanilla and mix well. Add half of the powdered sugar, and half of the heavy cream, and mix until well blended. Add the rest of the powdered sugar a little at a time, alternating with the remaining cream until all ingredients have been added Scrape down the sides of the mixing bowl, and blend again until smooth and creamy. Place the mixing bowl in the refrigerator for one hour to chill the Frosting.

When the frosting is chilled, and the cupcakes are completely cool, place the frosting in a pastry bag with the large star tip, and starting on the outer edge, pipe the frosting onto the cupcakes swirling up to a point. Remove the Apple tops from the freezer, and place an Apple top on the top of the frosting. Drizzle a little caramel over the cupcake, and down onto the frosting and cupcake. Serve and Enjoy!