Raspberry-Filled Apple Cupcakes with Cream Cheese Frosting

Steps

1. Make the filling first: in a small saucepan, stir together the raspberries, 25 g of the granulated sugar (about one-sixth), the cornstarch and the lemon juice. Cook over medium heat, mashing, until thick and bubbling, about 5 minutes. Spread on a plate and chill until cool.
2. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, whisk the remaining 120 g of granulated sugar, the brown sugar, the eggs, the canola oil, the applesauce and 3 g of the vanilla (a little more than half) until smooth. Stir in the grated apple.
5. Fold the flour mixture into the apple mixture just until no dry streaks remain.
6. Divide the batter among the liners, filling each about two-thirds full.
7. Bake 20 to 22 minutes, until a toothpick in the center comes out clean. Cool in the pan 5 minutes, then on a rack until completely cool, about 45 minutes.
8. With a small knife or apple corer, cut a cone about 1 inch wide and deep from the top of each cupcake. Spoon the cooled raspberry filling into the holes, then trim the cones flat and press them back on top.
9. For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered sugar and the remaining 2 g of vanilla until fluffy.
10. Pipe or spread the frosting over the cupcakes. Keep leftovers refrigerated.