For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners or spray with nonstick baking spray. Set aside.
2. Mix the cake mix, pie spice, water, vegetable oil, and eggs together in a large bowl.
3. Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I used a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.

For the Streusel Topping

1. In a small bowl, combine the flour, butter, and sugar.
2. Sprinkle about 1-2 teaspoons of the streusel over each cupcake.
3. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
4. Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.

For the Apple Filling

1. Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat.
2. Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency.
3. Set aside until ready to use.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
2. Reduce to low speed and slowly add the powdered sugar and apple pie spice a little at a time.
3. Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed. Beat the icing until smooth and fluffy, about 2 minutes.
4. Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.

Assembly

1. Once the cupcakes have cooled, scoop a small hole out of the center of each one.
2. Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top.
3. Pipe the icing on top and garnish with a sprinkle of cinnamon, if desired.