Preheat oven to cake mix requirements and place cupcake liners in pan.

Mix cupcakes according to package instructions. Fill cupcake liners ¾ full with cake batter. Bake for specified time and once cooked leave to cool completely on a wire cooling rack.

While the cupcakes are baking, make the apple pie filling. Melt butter in a saucepan over a medium-low heat. Stir in the apples, sugar, and cinnamon. Pour in 1 cup of water and simmer until apples are tender.

To thicken the apple pie filling, combine ½ cup of water with cornstarch in a small bowl and whisk till smooth. Pour this slurry into the simmering apples and stir for a couple minutes until thickened. Let cool completely.

Combine all the frosting ingredients in a stand mixer bowl and mix on medium speed to stiff peaks. Transfer to a piping bag fitted with a star tip.

To make the pie crust, pre-heat oven to 180C/350F/Gas 4. Mix the cinnamon and sugar together in a bowl. Unroll the pie crust and place it onto a cookie sheet lined with parchment paper. Brush the melted butter onto the pastry and sprinkle all over with the cinnamon sugar.

Place the cinnamon sugar pie crust into the oven for about 10-15 minutes or until lightly golden brown. Allow to cool to room temperature then cut into triangles.

Pipe the frosting onto the cupcakes, making sure to keep the top of the frosting flat so that the apple pie filling can on top.

Spoon about 1 tablespoon of the cooled apple pie filling onto the frosting.

Sprinkle Graham cracker crumbs onto the top of the cupcakes.

Drizzle the salted caramel sauce over the cupcakes and then press a pie crust triangle into the frosting.