Preheat oven to 350 degrees and line two 12-cup muffin tins with cupcake liners.

With a mixer, cream butter until light and fluffy, about 1-2 minutes. Add in granulated sugar and cream until well combined, about 1 minute. Add in eggs, one at a time, beating well after each addition.

In a separate bowl, sift flour, corn starch, baking powder, baking soda, cinnamon, and salt together.

Alternately, add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, stirring until just combined.

Add in vanilla extract and sour cream and mix until combined.

Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.

Bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool.

On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool. (Set aside about 1/2 cup of filling for the topping).

With a pairing knife, cut out a circle in the center of the cup cake, going about half way down into the cupcake.

Fill each cupcake with the apple pie filling, then place the cake tops back on top.

Beat heavy cream on high until soft peaks form. Add in powdered sugar and vanilla extract, and beat until stiff peaks form.

Add in whipped cream cheese, 2 oz at a time, beating well after each addition.

Spread frosting over each each cupcake. Top with a small amount of apple filling.

Enjoy!