Preheat the oven to 160 C / 320 F.

Line your muffin pan with cupcake wrappers.

Peel and core the apple then chop them finely

Add 2 tbsp flour to the apples and set aside (this will prevent apples from sinking to the bottom of the cupcakes)

Cream butter and sugar until light and fluffy.

Add eggs one at a time.

Followed by the vanilla extract

Alternate the flour mixture and sour cream into the batter

Scrape the bowl to ensure you have a smooth batter.

Lastly, fold in the apples – do not over mix.

Divide batter between the 12 cupcake wrappers

Bake in a preheated oven at 160 C / 320 F for about 18 to 20 mins.

Cool completely before you decorate.

In a separate bowl – add cornstarch to 3 tbsp water (or use some of the blueberry juice) – set aside

Place the saucepan on medium heat until all the sugar is dissolved.

Add the cornstarch slurry – cook on low until thickened.

You want the blueberry filling to be shiny and glossy not opaque.

Cream together the butter and cream cheese.

Start adding powdered sugar one cup at a time.

Mix well with each addition so you have a light and fluffy whipped cream-like consistency.

Place the cream cheese frosting in a piping bag with a star tip.

Once the cupcakes are cooled.

Core out the center with an apple corer. (as shown in the video)

Place a teaspoon of blueberry filling in the center.

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