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Apple Cupcakes with Cinnamon-Marshmallow Frosting


These can be stored unfrosted at room temperature for up to 1 day.

calories: 267; fat: 1 gr, fiber: 2 gr

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  • 1 1/2 cups shredded peeled apples
  • 1/2 cup diced, dried apples
  • 3 Tbsp packed light brown sugar, plus 3/4 cup, divided
  • 1 tsp cinnamon, divided
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup nonfat buttermilk
  • 1 cup light brown sugar
  • 1/4 cup water
  • 4 tsp dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 cream of tartar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon, plus more for garnish


Servings 12
Preparation time 60mins
Cooking time 85mins


Step 1

Preheat oven to 350 degrees. Prepare 12 muffin cups with cupcake liners or coat with cooking spray.

Combine shredded and dried apples in a bowl with 3 Tbsp brown sugar and 1/4 tsp cinnamon. Set aside. Beat oil and the remainnig 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 spead to high and beat for 1 minute.

Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 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 in the center of a cake comes out clean, 20-25 minutes. Let cool on a wire rack at least 1 hour before frosting.

Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup of water in the top of the double boiler. Heat over the simmering water, stirring until the sugar has dissolved, 2-3 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, 5-7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 tsp cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.


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