Ingredients:

For the cupcake base, you will need:

• one boxed vanilla cake mix or your favorite vanilla cake recipe

For the filling, you will need:

• two granny smith apples

• ½ cup brown sugar

• two tablespoons butter

• one lemon

• A dash of cinnamon

• ½ to ¼ teaspoon cornstarch

For the frosting, you will need:

• one stick of softened butter

• 3 ¾ cups powdered sugar

• two to three tablespoons milk

• one teaspoon vanilla extract

• two to three tablespoons maple syrup

Directions

For the cupcakes:

• Simply prepare your batter according to the box instructions, or according to your own recipe. Bake and set aside to cool completely before decorating and filling. I recommend leaving them for 35 to 45 minutes on a cooling rack to make sure they are at room temperature.

For the filling:

• Peel and cut your apples into slices, then cut the slices into small pieces - about the size of a dime, or a little smaller.

• On a stove over medium heat, place butter into a pan or saucepan to melt.

• Add sugar and apple pieces into the melted butter, along with the juice of one lemon and cinnamon. Cook until the apples are soft and the liquid is thick.

• If the liquid is not thick enough, reduce the heat to low and swiftly mix in ¼ to ½ teaspoon of cornstarch - start with a small amount, don’t add more unless necessary. Bring the heat back up to medium and let the mixture thicken.

• Transfer to a heat-proof container, like a glass measuring cup or a pyrex storage container, and allow to cool.

• Set to the side until it is time to build the cupcake.

For the frosting:

• In a small bowl or measuring cup, mix the milk and half of the maple syrup - one to two tablespoons.

• In a stand mixer, with a whisk attachment, whip the butter for five minutes on medium speed. Mix until white and fluffy.

• Take a plastic spatula and scrape down the sides of the bowl.

• Add in powdered sugar and whip on low speed.

• Once sugar and butter are combined, increase speed slowly and add a small amount of milk, the remaining maple syrup, and vanilla extract.

• Put speed to medium-high and whip until frosting is smooth, light and fluffy.

• If the frosting is too thick, add small amounts of milk until it reaches the desired consistency. If it is too soft, add powdered sugar (¼ cup at a time) until it reaches desired thickness.

• Transfer to a pastry or piping bag

Now begins the fun part, assembling this cupcake creation:

• Transfer the cooled caramel filling into a ziplock or pastry bag. Remove the tip to make a small hole to use to fill the cupcakes.

• With a small paring knife, cut a small cone shape out of the center of the cooled cupcakes.

• Squeeze the filling into the hollow part of the cupcake. Fill just to the top of the cake, or just below the top.

• Frost the top of the cupcakes with the fresh icing in the piping bag.

Serve, enjoy and feel proud of your creation!