In a medium bowl, mix the apples, granulated sugar, lemon juice, cinnamon, and salt.

In a medium pan over medium heat, melt the butter. Add the apple mixture and cook, stirring frequently, for 8-10 minutes, or until the apples are tender and the liquid is bubbling.

Add the flour, and stir until the liquid thickens.

Remove from heat and let the filling cool completely.

Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream butter and sugar.

Add eggs, one at a time, mixing well after each addition.

Mix in vanilla.

Alternating between the flour mixture and milk two times, add each to the creamed butter and sugar, mixing until incorporated.

Divide the batter evenly among the cups of the prepared muffin tin. Top each with about 2 teaspoons of cooled apple filling.

Bake for about 24-26 minutes, or until an inserted toothpick (around the edge) comes out clean.

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

Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.

Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.

With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.

Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.

With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)

Finally, add in the vanilla and a pinch of salt, being careful not to overmix.

Transfer the whipped cream to a piping bag fitted with your favorite tip. Pipe a swirl of whipped cream onto each cooled cupcake.