Apple Pie Cupcakes

In a small bowl, toss the apples with the lemon juice, cinnamon, nutmeg, salt and sugar.
3 medium apples 10oz/275g after it's cored, peeled and diced , 30 mL fresh lemon juice (1/2 large lemon or 1 small), ½ tsp ground cinnamon, 50 grams light brown sugar, lightly packed
Place the butter in a small or medium saucepan, over medium heat. Once the butter is melted, add the apple mixture and cook over medium heat for about 7 minutes, until the apples start to feel a little more tender.
28 grams salted butter
Remove about 2 Tbsp of the liquid into the bowl and mix it with the cornstarch to make a slurry. Add the slurry to the pot with the apples and cook for another 1-2 minutes until it thickens.
10 grams cornstarch

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 15 muffin tins with cupcake liners (preferably a light colored pan).
In a medium bowl, whisk together the cake flour, baking powder, salt, spices and sugars until they're evenly distributed (whisk well).
180 grams cake flour spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 100 grams granulated sugar, 100 grams light brown sugar lightly packed
Add the oil and butter to the dry ingredients and beat together until they're combined.
60 mL canola oil, 56 grams salted butter room temperature
Add the egg and vanilla extract and paste and mix until they're fully combined.
1 large egg room temperature, 1 tsp pure vanilla extract
Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
113 grams sour cream, 80 mL whole milk room temperature
Fill each cupcake liner about 2/3 full, about 45 grams of batter per cupcake.* You should have enough for 15 cupcakes.
Top with the apple pie filling, about 20-25 grams per cupcake, and bake for 22-25 minutes. If you press on the cupcake gently, it should bounce back. You can also insert a toothpick through the side to make sure the batter is baked.
Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

In a small bowl, melt the butter and add the sugar, cinnamon and salt. Mix until it's well combined.
25 grams light brown sugar, 28 grams salted butter melted, 1/2 tsp ground cinnamon, tiny pinch fine sea salt
Add the flour and mix gently just until it crumbles into chunks. Place the streusel on a baking sheet and bake for 5 minutes.
60 grams all-purpose flour spooned and leveled
Remove the pan from the oven and then use a fork or a spatula to toss the streusel around. Bake for another 5 minutes. Repeat the process again, baking for a total of 15-20 minutes for 3-4 rounds, until the streusel has browned and is crispy.
Remove from the oven and set aside to cool completely before adding to the cupcakes.

Place the room temperature cream cheese in the bowl of a stand mixer (or a large bowl with a hand mixer) and beat at medium speed for a minute until it's creamy.
56 grams cream cheese room temperature
Add the powdered sugar, vanilla and salt and beat again at low-medium speed, just until they're smooth and combined.
120 grams powdered sugar spooned and leveled, 1 tsp vanilla extract, tiny pinch salt
Turn the mixer to low speed and stream in the heavy whipping cream. Once it's all added, turn the mixer up to medium-high speed and beat for 1-2 minutes until it's thickened like fluffy whipped cream. Don't over-beat.
240 mL heavy whipping cream cold
Use the frosting to frost the cupcakes and then roll the sides of the frosting in the cool streusel.
Serve immediately or store refrigerated.