From EatingWell: September/October 2009: 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.
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FOR THE CUPCAKES
- 1 1/2 cups shredded peeled apples
- 1/2 cup diced dried apple
- 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 fat-free buttermilk
FOR THE FROSTING
- 1TO PREPARE CUPCAKES:
- 2Preheat oven to 350°F Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
- 3Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
- 4Beat 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.
- 5Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
- 6With 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.
- 7Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- 8Bake 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.
- 9TO PREPARE THE FROSTING:
- 10Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
- 11Combine 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.
- 12Add reconstituted egg whites, cream of tartar and pinch of salt.
- 13Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
- 14Remove 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.
- 15Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
- 16NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
- 17Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
- 18TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
- 19INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
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Nutritional Facts for Apple Cupcakes With Cinnamon-Marshmallow Frosting
Serving Size: 1 (79 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 225.3
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 0.7 g
- Cholesterol 31.0 mg
- Sodium 164.5 mg
- Total Carbohydrate 38.4 g
- Dietary Fiber 1.8 g
- Sugars 25.0 g
- Protein 3.0 g
The following items or measurements are not included: