Apple Cupcake With Cinnamon Marshmallow Frosting Recipe

This apple cupcake is one of the most moist cupcakes I have ever ate. But you have to make sure you use shredded peeled apples in it to keep it moist. Top it with a cinnamon marshmallow frosting with an extra sprinkle of cinnamon and they are delicious. Keep in mind to frost your cupcakes right after making the frosting because it will get stiff and your cupcakes won’t look pretty. Happy Eating!

Ingredients:

Cupcakes

• 1 1/2 cups of shredded peeled apples
• 1/2 cup of diced dried apples
• 3 tablespoons of packed light brown sugar
• 3/4 cup of packed light brown sugar
• 1 teaspoon of ground cinnamon (divided 3/4 and 1/4)
• 1/3 cup of canola oil
• 2 large eggs
• 1 teaspoon of vanilla extract
• 3/4 cup of whole wheat pastry flour
• 3/4 cup of cake flour
• 3/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of nonfat buttermilk

Frosting

• 1 cup of light brown sugar
• 1/4 cup of water
• 2 dried egg whites
• 1/4 teaspoon of cream of tartar
• Pinch of salt
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon , plus more for garnish

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pan with cupcake liners.
3. In a bowl combine shredded peeled apples, diced dried apples, 3 tablespoons of light brown sugar and 1/4 teaspoon of ground cinnamon. Set aside.
4. With a mixer on medium speed, beat canola oil and 3/4 cup of light brown sugar.
5. Beat in eggs one at a time.
6. Add vanilla extract and beat on high for one more minute.
7. In a separate bowl, combine whole wheat pastry flour, cake flour, baking soda, salt and 3/4 teaspoon of ground cinnamon.
8. With your mixer on a low speed, slowly add flour mixture and nonfat buttermilk to your batter. Alternate flour mixture and buttermilk until everything is combined.
9. Remove from mixer and combine the apples into the batter.
10. Pour into your prepared cupcake pan.
11. Bake cupcakes for about 20 minutes or until a inserted toothpick comes out clean.
12. Let cupcakes cool for about 1 hour before frosting.
13. In a saucepan combine water and light brown sugar and shimmer until the light brown sugar is dissolved.
14. Add egg whites, cream of tartar and a pinch of salt.
15. Continue to mix until it comes to a thick mixture, usually about 5 – 7 minutes.
16. Remove from heat and continue to mix for 1 more minute to cool down the mixture.
17. Add vanilla extract and ground cinnamon and stir until thoroughly combined.
18. Spread onto cooled cupcakes and decorate by sprinkling some ground cinnamon over the frosting.
19. Enjoy!