In a large bowl, squirt about a Tablespoon of lemon juice on diced, peeled apples. Toss to coat.

In a heavy saucepan, combine water, cornstarch, both sugars, cinnamon, and salt. Whisk over medium high heat until mixture comes to a boil.

Continue whisking until mixture thickens and darkens to a very thick gravy-like consistency. Add apples and cover.

Reduce heat to a simmer and simmer for about 20 minutes or until apples have reached desired tenderness. Remove from heat and let cool.

Preheat oven to 350°F

In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.

In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.

With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.

Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

Using a small knife, cut the center out of each cupcake and fill to overflowing with apple filling. Right before serving, prepare and top with cinnamon whipped cream.

In a chilled metal mixing bowl, whip cold cream, powdered sugar, and cinnamon on high speed with your mixer whisk attachment until stiff. Spoon or pipe onto cupcakes.