Make the Apple Filling

1. Peel and dice the apples into small pieces.
2. In a saucepan over medium heat, add butter, diced apples, brown sugar, cinnamon, a pinch of salt, and a splash of water.
3. Stir often for 6 to 8 minutes until the apples start to soften.
4. Stir cornstarch mixed with water into the pan and cook for another 1 to 2 minutes until thickened.
5. Remove from heat and stir in vanilla. Allow filling to cool completely.

Make the Cupcake Batter

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. Cream the butter and sugar until light and fluffy.
3. Add eggs one at a time followed by vanilla.
4. In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
5. Add the dry mix to the butter mixture alternately with milk, stirring just until combined.
6. If batter is soft, chill in the fridge for 10 minutes.

Fill and Bake

1. Fill each muffin liner halfway with batter.
2. Add a spoonful of cooled apple filling in the center, then cover with more batter until three-quarters full.
3. Bake for 16 to 20 minutes, or until the tops spring back when pressed lightly.
4. Let cupcakes cool in the pan for 5 minutes before transferring to a rack.

Make the Frosting

1. Chill a bowl and whisk, then pour in cold heavy cream.
2. Add powdered sugar, vanilla, and cinnamon.
3. Whip until soft peaks form, then whip slightly longer until peaks hold their shape.

Assemble and Decorate

1. Once cupcakes are cool, pipe or spoon on the whipped cream frosting.
2. Top with additional apple filling, a sprinkle of cinnamon, or nuts as desired.