Preheat the oven to 180°C (350°F). Line a 6-cup cupcake pan with 6 cupcake liners.

Beat 60 g unsalted butter with 30 g caster sugar and 30 g brown sugar until pale, light, and fluffy.

Whisk 1 egg and 1 teaspoon vanilla extract into the creamed butter mixture until smooth.

Combine 60 g all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon ground cinnamon in a bowl.

Fold the dry ingredient mixture into the batter in additions, alternating with 60 ml milk. Stop mixing as soon as no dry flour remains.

Divide the batter evenly among the 6 lined cupcake wells, filling each about two-thirds full.

Bake the cupcakes at 180°C (350°F) for 12 to 14 minutes. Test with a skewer; it should come out clean or with a few moist crumbs.

Cool the cupcakes in the pan for 5 minutes. Transfer them to a cooling rack and cool completely.

Whip 120 ml heavy whipping cream with 15 g powdered sugar and 1/4 teaspoon ground cinnamon until stiff peaks form.

Scoop a small center from each cooled cupcake. Fill each cavity with about 1 tablespoon apple compote.

Pipe or spoon the cinnamon whipped cream over the filled cupcakes. Serve immediately or chill until serving.