For the Cupcakes:

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and cloves. Set aside.
3. In the bowl of your mixer, beat butter and sugars on medium speed for 2 minutes, until fluffy and smooth. Add eggs, one at a time, beating well after each. Beat in vanilla. With the mixer on medium speed, add flour mixture and applesauce alternately to the butter mixture, starting and ending with flour. Fold in the diced apples.
4. Fill lined muffin tins 2/3 full. Bake for 20-25 minutes or until tops spring back when lightly touched in the center. Let cool completely before topping with sweetened whipped cream.

For the Whipped Cream:

1. Place a clean metal mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
2. Remove from freezer and add whipping cream and powdered sugar.
3. Beat on medium low speed until thickened, then beat on high until a stiff whipped cream is formed.
4. Frost cooled cupcakes.