Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Apple Cupcakes with Cinnamon-Marshmallow Frosting

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour
Total Time:  2 Hours 30 Minutes
  12 cupcakes
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day. | Equipment: 12 (1/2-cup) muffin cups
For Cupcakes:
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
For 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

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
Apple Cupcakes with Cinnamon-Marshmallow Frosting Recipe at
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 water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Equipment Tip: To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 09/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Bundles of Joy: Cupcakes
 Apple Cakes
Nutrition Facts per Serving
Yield:   12 cupcakes
Calories: 267
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 48g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 35mg
Sodium: 188mg
% Cal. from Fat: 24%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Sue Reviewed: 10/18/2010
I recd an email from that featured these, so I made my Saturday a "baking Saturday"...made these & a few others from the site - these were 1st. They were delicious!! And when I told everyone the dietary counts, they were amazed.
69 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.