Baked by an Introvert
Beat butter until creamy, then beat in sugar. Beat in eggs and vanilla. Combine dry ingredients and add them, alternating with apple cider.
Divide the batter between 12 muffin cups lined with parchment paper and bake for 15-20 minutes.
Cook apples with butter, brown sugar, and cinnamon until tender. Stir in cornstarch slurry and cook until thickened.
Once cupcakes have cooled, cut the center out of each one and fill with apple filling.
Cream butter then, add in powdered sugar and cinnamon. Mix in just enough heavy cream to make a pipable consistency.
Swirl frosting over cupcakes and decorate with apple slices.