Prepare and bake the Miss Jones cupcakes according to the package or campaign directions. Transfer the cupcakes to a wire rack and allow them to cool completely before decorating.

Peel and core the apples, then dice them into approximately ¼-inch pieces. Keeping the pieces small is important so the filling sits nicely on top of the cupcakes.

Melt the butter in a medium skillet over medium heat.

Add the diced apples, brown sugar, cinnamon, nutmeg, salt and lemon juice. Cook for about 5–7 minutes, stirring occasionally, until the apples have softened but still hold their shape.

In a small bowl, stir together the cornstarch and water until smooth. Pour the mixture into the apples and cook for another 30–60 seconds, stirring constantly, until the juices become thick and glossy.

Remove from the heat and stir in the vanilla. Transfer the filling to a bowl and allow it to cool completely before assembling the cupcakes.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. Beat on medium-high speed for 3–4 minutes, until the butter is very pale and fluffy.

Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla, salt, heavy cream and 1 tablespoon milk.

Beat on medium-high speed for another 3–4 minutes, until noticeably lighter and fluffy. If the frosting is too thick, add additional milk 1 teaspoon at a time until it reaches a soft, creamy consistency that still holds its shape.

Transfer the vanilla frosting to a piping bag fitted with a large round tip. Pipe a generous mound of frosting onto each completely cooled cupcake.

Use the back of a small spoon to create a shallow well in the center of the frosting. This gives the apple filling somewhere to sit instead of sliding down the sides.

Spoon approximately 1 tablespoon of completely cooled apple pie filling into the center of each cupcake.