Apple Cupcakes with Cinnamon-Marshmallow Frosting

Apple Cupcakes with Cinnamon-Marshmallow Frosting

15 Reviews
From: EatingWell Magazine, 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Cupcakes
  • 1½ cups shredded peeled apples
  • ½ cup diced dried apples
  • 3 tablespoons packed light brown sugar, plus ¾ cup, divided
  • 1 teaspoon ground cinnamon, divided
  • ⅓ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup whole-wheat pastry flour
  • ¾ cup cake flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup nonfat buttermilk
  • Frosting
  • 1 cup light brown sugar
  • ¼ cup water
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon, plus more for garnish


  • Active

  • Ready In

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and ¼ teaspoon cinnamon. Set aside. Beat oil and the remaining ¾ 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.
  3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining ¾ teaspoon cinnamon in a medium bowl.
  4. 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.)
  5. 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.
  6. 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 ¼ 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 ½ 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.
  • Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
  • Equipment: 12 ( ½-cup) muffin cups
  • Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in recipes that call for an uncooked frosting or meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 264 calories; 7 g fat(1 g sat); 2 g fiber; 47 g carbohydrates; 4 g protein; 29 mcg folate; 31 mg cholesterol; 33 g sugars; 29 g added sugars; 55 IU vitamin A; 1 mg vitamin C; 38 mg calcium; 1 mg iron; 182 mg sodium; 117 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 2 other carbohydrates, 1 fat

Reviews 15

November 21, 2012
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By: EatingWell User
These are silly good I replaced 1/3 of the brown sugar that is mixed with the apples and into the cupcake batter with Stevia (Extract - in the Raw) and they still turned out fantastic. Next time I might try replacing some of the brown sugar in the frosting with stevia as well. I don't have a hand mixer, so after removing the marshmallow fluff from the double boiler I dumped it in my stand mixer and mixed on high for a few minutes, then mixed it some more after adding the cinnamon and vanilla. The frosting wasn't runny at all and piped well with a piping bag. Like others, I found that only half of the frosting is needed for 12 cupcakes. Also, I have made these dairy-free for a friend with a milk allergy using 1/2cup vanilla Silk light soy milk + 1/2tbsp apple cider vinegar in place of buttermilk (allow the soy milk + vinegar mixture to stand a few minutes to curdle before using). They turned out fantastic, and he was thrilled to have cupcakes WITH frosting that had no milk! Pros: easy, fun to make Cons: loads and loads of sugar
May 05, 2012
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By: EatingWell User
These were so good! I didn't even get the frosting on before they were gone. Super moist. Making another round today, maybe we will get the frosting this time.
May 21, 2011
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By: sarawright26
Sweet and Moist Brought these to a house party and no one could tell they are healthy. Everyone raved about how delicious they are. I only made half of the frosting and it was plenty, although I am not much of a frosting fan.
November 15, 2010
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By: EatingWell User
Anonymous 10/22/2010 8:47am - dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites) I'm sure some have a concern about eating uncooked egg whites. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. How to make a sage meringue
November 02, 2010
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By: EatingWell User
These muffins are really good!!, I skipped the dried apples, and they still turned out great. They are worth the extra time to make. Very surprised by this recipe :) mmmmmm Definitely going on my fav's list!
October 24, 2010
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By: mollakate
These are wonderful, and I do mean DELICIOUS, but they really do need only about half the (very delicious) icing that the recipe makes. The icing would also be marvelous on a spice or pumpkin cake.
October 22, 2010
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By: EatingWell User
These are great cupcakes. I agree with what others are saying 1) icing amount can be cut in half 2) really yummy without icing too. I wonder if I can decrease the sugar amount in the icing and get the same effect? I substituted 2 regular egg whites in the frosting instead of the dry egg whites. I think it worked just fine. It did seem runnier, but then after it completely cooled, the frosting stiffened. I suggest waiting 5-10 min before icing so the frosting "sets". But I bet you can only eat just one, so have 11 other people to eat their share.
October 01, 2010
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By: EatingWell User
I am sure these are delicious; however, in looking at the recipe, it calls for way too much sugar to be considered "healthy." With only 1 and a half cup of flour, 3/4+ cups of sugar seems like a very high ration. With the 1 cup of sugar in the frosting, I would not consider this healthy. I prefer to see recipes with much lower sugar and perhaps maple syrup or agave instead of sugar.
September 30, 2010
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By: EatingWell User
I'm sure these taste great; however I think there is way too much sugar in the recipe. Just replacing some of the oil doesn't make these "healthy". Sugar is the worst ingredient one can use. Recipes that try to use less sugar or natural sugars (maple syrup or agave) would be considered much healthier.
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