1-First Step: Preheat your oven to 175°C (350°F) and line a cupcake tin with liners. This sets the stage for even baking and ensures your apple pie cupcakes come out perfectly shaped.

2-Second Step: Cream 113 g (½ cup) unsalted butter, 100 g (½ cup) white sugar, and 50 g (¼ cup) brown sugar until fluffy. Beat in 2 eggs one at a time, followed by ½ teaspoon vanilla extract, to create a smooth base for the batter.

3-Third Step: Sift together 185 g (1½ cups) all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon salt, and ½ teaspoon baking powder. Reduce mixer speed and alternately add this dry mixture in thirds to the wet ingredients along with 120 g (½ cup) whole milk, mixing just until combined.

4-Fourth Step: Mix ½ teaspoon white vinegar and ½ teaspoon baking soda until bubbly, then gently fold it into the batter for added moisture and lightness. Fill the cupcake liners about ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean.

5-Fifth Step: For the apple pie filling, toss 330 g (2½ cups) peeled and chopped apples with ½ teaspoon lemon juice. Cook the apples with 50 g (¼ cup) brown sugar, 30 g (2 tablespoons) unsalted butter, and 1 teaspoon cinnamon over medium heat for 5-10 minutes until thickened, then cool to room temperature.

6-Sixth Step: Make the frosting by combining 150 g (⅔ cup) cold mascarpone, 120 g (½ cup) very cold heavy cream, 40 g (⅓ cup) sifted powdered sugar, and ½ teaspoon vanilla extract. Whip until fluffy, taking care not to overwhip, which takes about 1-2 minutes.

7-Final Step: Once the cupcakes are completely cooled, make a small hole in each and fill with 1 tablespoon of apple pie filling. Pipe the frosting on top, add more filling in the center, and drizzle with reserved sauce. For a fun touch, decorate with pie dough leaves if desired.