Apple Pie-Stuffed Cupcakes

Directions

1. Heat your oven to 350°F and line two 12-cup muffin pans with paper liners. Mix the cupcake batter following the directions on the vanilla cake mix box.
2. Fill each liner with batter and bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Let the cupcakes cool completely.
3. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Stir in 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons nutmeg, 3/4 teaspoon ginger, 1/2 teaspoon salt, and the diced apples. Bring to a simmer, then reduce heat to low, cover, and cook until apples are very tender, roughly 12 minutes. Remove the lid, increase heat to medium, and let the sauce reduce to a thin caramel. Take off the heat and cool completely.
4. In a large bowl, use a hand mixer or a stand mixer with the paddle attachment to beat 1 1/2 cups (3 sticks) of softened butter until fluffy. Gradually add 4 cups powdered sugar and beat until combined. Mix in 2 teaspoons vanilla extract, 3 tablespoons heavy cream, and a pinch of salt. Beat until smooth, adding more cream if needed to reach a spreadable consistency. Transfer the frosting to a piping bag fitted with a 1/2-inch star tip.
5. Using a small scoop or a paring knife, remove the centers of each cupcake to create a well for the filling.
6. Spoon about a heaping tablespoon of the cooled apple filling into each well. Pipe frosting on top of each cupcake, then sprinkle with demerara sugar and a dusting of cinnamon.