Mix the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl.

Melt the butter in a medium pan over medium heat and add the apples mixture and cook, stirring frequently, until the apples are tender and liquid is bubbling, about 6 minutes.

Add the flour, and stir until the liquid thickens.

Remove from heat and let the filling cool completely.

Line a 12-cup muffin tin with paper liners.

Whisk together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl.

In another bowl beat the sugar and eggs until light and creamy.

While continuing to beat, gradually pour in the butter, then the vanilla. Next add half your flour mixture, then your milk, then remaining flour making sure to beat well after each addition.

Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling.

Bake for about 20-25 minutes or until an inserted toothpick (around the edge) comes out clean.

Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.

Beat the heavy cream, powdered sugar, and sour cream in a medium bowl until the mixture forms stiff peaks.

Transfer to a piping bag fitted with your favorite tip and pipe a swirl of frosting onto each cupcake.

Sprinkle with cinnamon.