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.
Loved these, but honestly the icing recipe can be cut in half. Great without the icing too!!!
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.
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.