• Preheat Oven to 350℉ (180℃) and line a 12-cavity cupcake pan with paper liners.
• Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl. Set aside.
  189 grams all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1.5 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
• In a large bowl using a handheld mixer, cream the room-temperature butter and brown sugar until combined. Add the oil and mix again until fluffy. About 1-2 minutes.
  220 grams dark brown sugar, 57 grams unsalted butter, 60 grams sunflower oil
• Continue on medium-low speed and beat in one egg at a time until fluffy, about 30 seconds each.
  100 grams eggs
• Mix in the crème fraîche and vanilla.Scrape the bottom and sides of bowl as needed with a spatula to make sure everything is incorporated.
  80 grams crème fraîche, 60 grams whole milk
• Mix in half the dry ingredients, alternating with the milk. Followed by the remaining dry ingredients until just combined.
• Fill each paper liner ⅔ -¾ full with batter. I like to use a large cookie scoop to evenly distribute the batter amongst the paper liners.
• Place pan on the middle oven rack and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean and the tops are springy to the touch.
• Place tray on a cooling rack for 5 minutes, before flipping them out and setting the cupcakes directly on the rack to cool completely.

Make Apple Pie Filling While Cupcakes are Baking

• In a saucepan on medium heat, add apples, butter, spices, sugar and lemon juice. Stir slowly until butter is melted, sugar dissolves, and apples begin to soften. (4-5 min)
  3 large granny smith apples , 3 tablespoons fresh lemon juice, 28 grams unsalted butter, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 73 grams dark brown sugar
• Stir cornstarch and water in a cup to make a liquid slurry. Pour onto apple filling and stir until thickened.
  10 grams cornstarch, 1 tablespoon water
• Remove pan from heat and set aside to cool.

Assemble

• Use a 3/4 inch melon ball scoop or spoon to remove center from cupcake dome. Fill the whole with apple pie filling level with the top of the cupcake.
• Pipe frosting onto the cupcake to cover the filling inside.
  1 batch maple buttercream frosting