Cinnamon Apple Filled Cupcakes

Directions

• Preheat the oven to 350F. Line a cupcake pan with 12 cupcake liners.
• In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar on medium-high speed for 3 minutes until thick and fluffy. Scrape down the bowl as needed.
• Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Add the vanilla extract and beat to combine.
• Reduce the mixer speed to medium-low, and add half of the flour mixture. Then the buttermilk and lastly, the rest of the flour mixture. Mixing to combine with each addition. Scrape down the bowl as needed and beat until just combined. Scoop the batter evenly into a the lined cupcake pan, filling 2/3 full.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, than transfer to a wire rack and cool to room temperature until filling and frosting.
• Apple Filling
• While the cupcakes are baking, make the apple filling. Chop the apples into a 1/2″ cubes.
• Combine the apples cubes, sugar, cinnamon, nutmeg, salt, butter and 2 tbsp water in a medium pot over medium-high heat. Cook until the apples soften, about 5 minutes. Stirring as needed.
• While the apples are cooking, stir together the 1 tbsp water and the cornstarch in a small bowl (creating a slurry).
• Once the apples are soft, add the cornstarch slurry to the pot. Stir to avoid any lumps. Cook for another 2 minutes until the apple mixture begins to thicken.
• Turn off the heat and add the lemon juice. Set aside to cool.
• Maple Swiss Meringue Buttercream
• While the cupcakes and filling are cooling, lets make the frosting. Combine egg whites, maple syrup and cream of tarter in a large heatproof bowl. Place the bowl over a small or medium pot with 2 inches of simmering water in it. Make sure the bottom of the bowl does not touch the water. Heat the mixture to 160F on a candy thermometer, whisking constantly so the eggs don’t curdle.
• Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Start whipping on low speed and gradually increase to high speed over the course of 30 seconds. Continue to beat the mixture on high speed until stiff and completely cool. This could take 8-10 minutes.
• Slowly add the butter bit by bit, beating on medium-high speed till thick and smooth.
• If the buttercream becomes loose and liquidly, your meringue may not have been cooled sufficiently when you added the butter. Chill the mixture slightly in the refrigerator, then resume beating. It will emulsify eventually. If it curdles, the shortening may have been too cold. Just keep beating it. It will come back together and be delicious!
• Assembly
• Using a pairing knife, to cut a 1 1/2″ by 2″ piece of cake out of the center of the cupcake. Be sure not to cut completely through the cupcake. Fill the cupcake with about 1 tbsp of the apple filling. Frost the cupcake with the Maple Swiss Meringue Buttercream.