1. Method

2. Preheat the oven to 160 C / 320 F.

3. Line your muffin pan with cupcake wrappers.

4. Core, peel and chop apples into small thin almost minced pieces (I like them to almost dissolve in the batter).

5. Combine together sour cream and apples.

6. Swift together - flour, baking powder, baking soda, cinnamon & salt.

7. Cream butter and sugar until light and fluffy.
8. Add eggs one at a time.
9. Alternate the flour mix and sour cream/apple mix into the mixer.
10. Once all the ingredients are in. Scrape the sides of the bowl and give it another mix on medium for 30 secs until a smooth batter is achieved.
11. Divide batter into the cupcake wrappers about 3/4 full.
12. Bake in a preheated oven at 160 C / 320 F for about 18 to 20 mins.

13. Cool completely before you decorate.

Blueberry Filling 

1. In a sauce pan - add blueberries, sugar and lemon juice.

2. In a separate bowl - add cornstarch to 3 tbsp water or use some of the blueberry juice.

3. Place blueberry pan on medium heat until all the sugar is dissolved.

4. add the cornstarch slurry - cook on low until thickened.

Cream Cheese Frosting 

1. Cream together the butter and cream cheese.

2. Add vanilla extract.

3. Continue to mix adding powder sugar one cup at a time.
4. Mix well with each addition so you have a nice light and fluffy whipped cream like consistency.

5. Once you have between soft to firm peaks good for piping - you can stop.

6. Use in a piping bag with a star tip.

Decorate the Cupcakes 

1. Once the cupcakes are cooled.

2. Core out the center with an apple corer.

3. Place a teaspoon of blueberry filling in the center.

4. Pipe with cream cheese frosting (as shown in the video above).