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.
To prepare cupcakes: Preheat the oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine the shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat the 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 the eggs one at a time until combined. Add the vanilla, increase speed to high and beat for 1 minute.
Whisk the 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, 20-22 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, 2-3 minutes. Add the reconstituted egg whites, cream of tartar and a pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5-7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add the 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 Publisher. All rights reserved.
nutrition information per serving
267 calories; 7g total fat; 1g total saturated fat; 35mg cholesterol; 188mg sodium; 48g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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