In a medium pot over medium heat, combine diced tart apples, brown sugar, cornstarch, and a splash of water. Stir until the mixture simmers and thickens, about 10–15 minutes. Let cool.

Preheat your oven to 350°F (175°C) and line a muffin pan with parchment liners.

In a large mixing bowl, whisk together cake flour, baking powder, cinnamon, and salt until well blended.

Beat softened butter until creamy. Gradually add sugar, mixing until light and fluffy. Incorporate eggs one at a time, then mix in vanilla.

Gradually mix the dry ingredients with wet ingredients, alternating with milk, until combined and smooth.

Spoon batter into muffin tin, filling each liner two-thirds full. Bake for 18–20 minutes until a toothpick comes out clean.

Beat softened cream cheese until smooth. Gradually add powdered sugar and cinnamon, mixing until fluffy.

Hollow out the center of each cooled cupcake, fill with apple compote, and pipe the cream cheese frosting on top.