Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.

Using a medium sized mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves and allspice. Mix to combine and set aside.

In a large mixing bowl, combine the room temperature butter and brown sugar, beat using an electric mixer until combined & creamy, about 30-60 seconds. Add in the eggs, beat again. Add in the applesauce, lightly beat.

Gradually add in the flour mixture, mixing by hand with a spatula until it’s just incorporated. The batter will be thick.

Fill each cupcake liner ¾ full with batter. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then move them onto a cooling rack to cool completely.

Using a small bowl, combine the sugar, brown sugar, and flour until combined. Mix in the melted butter until combined and clumping together.

Using a standing mixer, beat the cream cheese, butter, 2 tbsp ground cinnamon, powdered sugar, and heavy whipping cream. Continue beating until creamy and stiff with peaks.

Scoop frosting into piping bag. Frost cooled cupcakes around the edge, leaving the center open.

Sprinkle some of the crumble onto the frosting. Spoon about 1 tablespoon of the apple pie filling into the center of the cupcakes. Enjoy!