In a large bowl, combine cake mix, eggs, oil, water, cinnamon, and apple pie spice.

Fold in the shredded apples.

Line two regular-sized muffin pans with paper cupcake liners.

Fill each muffin cup 2/3 full with batter.

Bake at 350 degrees for 10-12 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

Remove to wire racks to cool completely.

When the cupcakes are cool, use a small spoon or knife to scoop out a 1-inch ball in the center of each cupcake. Discard the scooped cupcake balls, or repurpose for another use (cake balls!).

In a large saucepan over medium heat, combine the diced apples, butter, brown sugar, and 1 tbsp. water.

Saute for 4-5 minutes, or until apples begin to soften.

Reduce heat to low, and add the sugar, flour, 2/3 c. water, apple cider vinegar, cinnamon, and apple pie spice.

Stirring frequently, continue to cook the mixture until it's thick and bubbly, about 3-4 minutes.

Remove from heat, and cool to room temperature.

Meanwhile, prepare frosting.

In a large mixing bowl, beat butter until pale and fluffy.

Add 3 1/2 c. powdered sugar, vanilla, and cinnamon.

Beat until light and fluffy, adding milk and powdered sugar as needed to achieve desired consistency.

Fill the cavity of each cupcake with a generous tablespoonful of apple pie filling.

Pipe or spread the snickerdoodle frosting on top of each cupcake. DEVOUR!!