For the yogurt cupcakes

1. Preheat oven to 350 F.
2. Add the vegetable oil and sugar into the large bowl; whisk for about a minute until well combined. Add the eggs, one at a time, whisking in between each edition. Add vanilla and yogurt, whisk to combine. Sift in the flour, baking powder, salt, soda, and fold in with the silicone spatula until well combined.
3. Fill the cupcake liners 2/3 of a way with the batter, add folded piece of foil in between the filled liners and edge of each pan’s cavity to form an apple shape. Bake on the middle rack for 15-18 minutes until tops spring back and inserted toothpick comes out mostly dry and clean. Cool to room temperature before adding the filling and frosting.

For the apple filling

1. Add all of the ingredients to small saucepan, mix to combine and bring to boil over medium heat, then reduce the heat to lowest and cook for 8 minutes. Transfer to heat proof container or bowl and cool before use.

For the yogurt frosting

1. Whip the butter on highest speed until light and fluffy, 3-4 minutes. Add the yogurt and whip for 1 minute until combined. Reduce the mixer’s speed to lowest and add the sifted powdered sugar ½ cup at a time.
2. Once all powdered sugar have been added and it incorporated well, increase the mixer’s speed to medium-high and whip for 1-2 minutes; add the vanilla and mix until combined.

Assembling

1. Scoop out cupcakes centers using an apple corer or tea spoon, add the apple filling, smooth out the yogurt frosting, add the piece of pretzel stick and mint leaf.