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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009
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Ingredients

Cupcakes
Frosting

Directions

Instructions Checklist
  • To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

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  • 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.

Tips

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.

Equipment: 12 (1/2-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 Facts

263.5 calories; protein 3.6g 7% DV; carbohydrates 46.6g 15% DV; exchange other carbs 3; dietary fiber 1.8g 7% DV; sugars 32.9g; fat 7.3g 11% DV; saturated fat 0.7g 4% DV; cholesterol 31.2mg 10% DV; vitamin a iu 54.6IU 1% DV; vitamin c 0.9mg 2% DV; folate 29mcg 7% DV; calcium 37.8mg 4% DV; iron 1.1mg 6% DV; magnesium 7.4mg 3% DV; potassium 116.6mg 3% DV; sodium 181.8mg 7% DV; thiamin 0.1mg 8% DV; added sugar 29g.

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2012
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 Read More
Rating: 5 stars
05/05/2012
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. Read More
Rating: 5 stars
10/31/2011
These are awesome! A perfect combination! The frosting is great on the cupcakes but it's also good on pumpkin bread. My only complaint is that they don't keep long. Read More
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Rating: 5 stars
10/30/2011
I have made this recipe several times and absolutely love it. I have shared it with family members and they love it as well. I will confess that I did not make the icing but just made the cupcakes and left them plain and they are still fabulous. I think they make a great breakfast muffin with a dab of cream cheese as well. Yum!! Read More
Rating: 5 stars
10/30/2011
Loved these but honestly the icing recipe can be cut in half. Great without the icing too!!! Read More
Rating: 5 stars
10/30/2011
Yum Read More
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Rating: 5 stars
10/30/2011
"Yum" Read More
Rating: 5 stars
10/30/2011
These were a lot of work but worth it. Instead of cutting the icing recipe in half I will double the cupcake recipe (to make twice as many)! They would also be great without the icing. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
10/29/2011
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 http://www.ochef.com/728.htm Read More
Rating: 5 stars
10/29/2011
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. Read More