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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
2 hrs 30 mins
Servings:
12
Nutrition Profile:
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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

264 calories; protein 3.6g; carbohydrates 46.6g; dietary fiber 1.8g; sugars 32.9g; fat 7.3g; saturated fat 0.7g; cholesterol 31.2mg; vitamin a iu 54.6IU; vitamin c 0.9mg; folate 29mcg; calcium 37.8mg; iron 1.1mg; magnesium 7.4mg; potassium 116.6mg; sodium 181.8mg; thiamin 0.1mg; added sugar 29g.
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Reviews (4)

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
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
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
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
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Rating: 5 stars
10/30/2011
"Yum" Read More
Rating: 5 stars
10/30/2011
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
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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
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
10/30/2011
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
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