Preheat oven to 350°F. Line cupcake pans with liners.

Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.

Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.

Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.

Fill cupcake liners 2/3 full. Bake for 14-18 minutes, or until a toothpick comes out clean. Cool completely before filling and frosting.

Place water, sugar, cornstarch and cinnamon in a small to medium saucepan. Place it over medium low heat and whisk until combined. Cook, stirring almost continuously, until the mixture just starts to thicken, about 2-3 minutes.

Add the apples and stir to coat. Cover and reduce heat to low. Cook, stirring often, until the apples are tender and the mixture is thick, about 7-8 more minutes.

Remove from heat and cool completely before using.

Beat butter with an electric mixer until smooth, then slowly mix in powdered sugar and vanilla. Mix until creamy, then add 1 tablespoon of heavy whipping cream at a time, beating at medium-high speed, adding more cream 1 tablespoon at a time, until you have desired piping consistency.

Place frosting in a piping bag fit with large open star tip.

Use a small knife to cut a circle out of the top and part of the inside of the cupcake.

Fill the hole with approximately 1 tablespoon (20 g) apple pie filling.

Pipe frosting around the edge of the cupcake to look like the edge of the pie crust. Top with a pie crust chip, if desired.

Store cupcakes loosely covered in the refrigerator. Cupcakes, frosting and pie filling can be frozen for up to 3 months (before being assembled).