Directions:

For the filling:
Toss the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl. Melt butter in a medium skillet over medium heat. Add apples and cook, stirring frequently, until apples are tender and liquid is simmering, about 6 minutes.

Stir in flour until dissolved and liquid thickens. Remove from heat and let filling cool completely. Divide evenly into 12 packed mounds; set aside.

For the cupcakes:
Preheat to 350 degree F. Line a 12-cup muffin tin with paper liners and coat with cooking spray.

Prepare cake mix according to box instructions.

Divide batter evenly into muffin tin, then top with a mound of apple filling. Bake for 15 minutes, then remove from oven and gently brush muffin tops with melted butter and sprinkle with granulated sugar.

Continue to bake until the tops of the cupcakes spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.

For the whipped topping:
Beat the cream, confectioners sugar and sour cream in a medium bowl on medium-high speed until the mixture forms soft peaks. Transfer to a pastry bag or a resealable plastic bag (snip off the tip), pipe a dollop onto each cupcake and sprinkle with cinnamon.