Pre-heat the oven to 160°C (Gas Mark 4). Line a muffin tin/large cupcake tin with paper cases.
Sift the flour and cinnamon together in a large mixing bowl. Dice the butter into small squares and rub into the flour (like you're making crumble). If you're pushed for time, tip the flour, cinnamon and chopped butter into the bowl of a food processor and pulse until the consistency is that of breadcrumbs.
Stir in the sugar. Add the egg and half of the milk. Mix together, add the remainder of the milk a tablespoon at a time until a batter consistency is reached. You want to reach a thick batter which drops off the spoon but isn't as runny as pancake batter.
Chop the pudding apples into small chunks no bigger than your little fingernail. Add the apple and sultanas into the batter and mix well to combine. Make sure you stir the fruit through so it is spread evenly through the batter.
Spoon the batter into the cake cases until they are 3/4s full. Bake in the oven for 10 minutes, use a skewer to see if the middle is cooked and put back in the oven for a further 5 minutes if required. Place the cupcakes on a wire rack to cool.
Meanwhile, use an electric whisk to beat the cream cheese, vanilla extract and icing sugar together. This isn't an exact science - you might need to add more icing sugar if the mixture is still wet. You want it to be a thick whipped consistency that is pipeable.
Once the cupcakes have cooled, pipe the icing onto the top in swirls using a star nozzle. Start from the outside and swirl in and up, rising to a peak and twisting the nozzle to release. Decorate with a sprinkle of cinnamon or, in this case, edible flowers!