Make the apple pie filling

• In a saucepan, combine the chopped apples, lemon juice, water, brown sugar, cinnamon and nutmeg.
• Cook over medium heat until the apples are soft.
• Stir in the cornstarch mixture and cook until the filling has thickened.

Make the cupcake batter

• Beat the softened butter with the sugar until fluffy.
• Add the eggs one at a time, then the vanilla, then the milk a little at a time.
• Add the flour, baking powder, baking soda and salt and mix until smooth.

Bake the cupcakes

• Divide the batter into a lined muffin pan.
• Bake at 350 °F (175 °C) for 18 min, then let cool.

Make the crumble topping

• Mix the flour, white sugar, brown sugar and cinnamon in a bowl.
• Add the cold diced butter and rub it in with a fork or your hands until crumbly.
• Spread on a parchment-lined baking tray and bake at 350 °F (175 °C) for 15 min, mixing frequently to break it up.

Make the cinnamon cream cheese frosting

• Beat the butter and cream cheese together.
• Add the powdered sugar, cinnamon and vanilla and beat until smooth.

Assemble the cupcakes

• Remove the center of each cupcake with a spoon.
• Fill the hollow with apple pie filling.
• Frost with the cinnamon cream cheese frosting, add a little more apple filling on top and finish with the crumble topping.