In a medium saucepan over medium heat, combine diced tart apples, brown sugar, cornstarch, ground cinnamon, and water. Stir occasionally for about 10 minutes until the apples are tender and the mixture thickens. Remove from heat and let cool.

Preheat your oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.

In a large mixing bowl, whisk together cake flour, baking powder, ground cinnamon, and salt. Set aside.

In another bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Fill each prepared cupcake liner with batter until two-thirds full.

Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together cream cheese and softened butter until creamy. Gradually add powdered sugar, ground cinnamon, and a splash of vanilla extract until desired consistency is achieved.

Once cupcakes are cooled, scoop out the centers gently, fill with apple compote, and pipe cream cheese frosting on top.