Preheat the oven to 350° and line a muffin tin with cupcake lines. Set aside.
In a medium mixing bowl sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a large bowl combine the sour cream, vegetable oil, egg and vanilla until smooth. Add the dry ingredients into the wet and mix gently until just barely combined.
Use a cupcake scoop to fill the cupcake liners 2/3 of the way full. Add a tablespoon of the apple filling to the center of each cupcake.
Bake in the middle rack in the oven for 16-18 minutes until a toothpick inserted in the middle of the cupcakes comes out clean and the tops of the cupcakes spring back when pressed on gently. Allow the cupcakes to cool completely.
Combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon and nutmeg in a medium saucepan over medium heat.
Bring to a simmer and lower the heat to medium low. Allow to simmer for 4-5 minutes, until the liquid is thickening and the apples begin to get soft. Remove from the heat and allow to cool completely.
In the bowl of a stand mixer use the paddle attachment to beat the butter for 2-3 minutes on medium high until light and fluffy.
Add the powdered sugar, brown sugar and vanilla. Beat on low for a minute or two, until most of the powdered sugar is absorbed by the butter and then increase the speed to medium high. Beat for 3 Minutes.
Add the cinnamon and 3 tablespoons of heavy cream and mix on medium high until combined. If you would like a softer consistency, add the remaining 2 tablespoons of heavy cream and beat for 2 minutes on medium high.
Use a piping bag to pipe the frosting onto the cooled cupcakes. Dust lightly with cinnamon and enjoy!
Apple Pie Cupcakes https://therecipecritic.com/apple-pie-cupcakes/