Cinnamon Apple Cupcakes
['1 cup granulated sugar', '3/4 cup butter, softened', '2 eggs', '2 teaspoons pure vanilla extract', '1/2 cup whole milk', '1/4 cup sour cream', '3/4 cup all-purpose flour', '1/2 cup self-rising flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '2 tablespoons cinnamon', '1 apple, diced finely', '1/4 cup granulated sugar', '1/2 tablespoon cinnamon', '1/2 cup butter, softened', '4 ounces (about 1/2 cup) cream cheese', '1/2 teaspoon pure vanilla extract', '2 cups powdered sugar', '2 teaspoons cinnamon', '3/4 cup all-purpose flour', '2 tablespoons white sugar', '1 teaspoon baking powder', '1/2 teaspoon salt', '1/3 cup buttermilk', '1 egg', '1/2 tablespoon vegetable oil', '1 1/2 apples, chopped', '2 cups vegetable oil, for frying', 'Cinnamon and sugar', 'for garnish']
Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
Slowly add in eggs, one at a time, and mix on medium speed until combined.
Reduce speed to low and add vanilla extract, milk, and sour cream.
In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
Simmer for 15 minutes, stirring occasionally, until apples are soft.
Set aside to fill cupcakes with later.
With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
Add vanilla and mix on medium speed until thoroughly combined.
Slowly add powdered sugar and beat on low for 1 minute.
Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
Combine flour and next seven ingredients including apples in a medium bowl.
Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
While hot, sprinkle the fritters with cinnamon and sugar.
After cooled, cut fritters into pieces to top cupcakes.
Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.
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