Apple Cupcakes with Cinnamon-Marshmallow Frosting

Toni Mendenhall

By
@Drakken

These sound so yummy and are good for your soul.


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Rating:

Serves:

12

Prep:

45 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 1/2 c
shredded and peeled apples
1/2 c
diced dried apples
3 Tbsp
packed light brown sugar, plus 3/4 cup, divided
1 tsp
ground cinnamon, divided
1/3 c
canola oil
2 large
eggs
1 tsp
pure vanilla extract
3/4 c
whole wheat pastry flour
3/4 c
cake flour
3/4 tsp
baking soda
1/4 tsp
salt
1/2 c
non fat buttermilk
1 c
light brown sugar
1/4 c
water

Directions Step-By-Step

1
Apple Cupcakes with Cinnamon-Marshmallow Frosting
1 1/2 cups shredded peeled apples
1/2 cup diced dried apples
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk..Frosting
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish
Preparation
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering wate

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American