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apple cupcakes with cinnamon-marshmallow frosting

(1 rating)
Recipe by
Toni Mendenhall
Shelton, WA

These sound so yummy and are good for your soul.

(1 rating)
yield 12 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For apple cupcakes with cinnamon-marshmallow frosting

  • 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 lg
  • 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
  • 1/2 c
    non fat buttermilk
  • 1 c
    light brown sugar
  • 1/4 c

How To Make apple cupcakes with cinnamon-marshmallow frosting

  • 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

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