Oct 07

Apple cupcakes with cinnamon marshmallow frosting

Last weekend we visited a local apple orchard and picked some apples right of the trees. Well, we picked about six before it started raining and we headed to the farm market to buy a bag of pre-picked ones.

But still – we had a lot of apples at our house this week!

Most of them we ate straight from the bag. But I wanted to make some delicious recipe with the others. I came across this recipe online, and figured I couldn't go wrong with cupcakes. Especially ones that were topped with a cinnamon marshmallow frosting.

The recipe was pretty straightforward. I was a little worried when the recipe said the muffin cups would be full when you placed the batter in them. I probably should have gone with my instinct and not filled them quite so full. They totally overflowed and made enormous, square muffin tops. I tore off most of the extra edging so I had more normal looking cupcakes.

Then I got to the frosting part. You're supposed to put some brown sugar, reconstituted dried egg whites and cream of tartar over a double boiler on the stove and beat on high for 5 to 7 minutes.

Except I don't have a hand mixer.

I could have taken it off the heat and mixed it in my stand mixer, but I figured there was probably a reason the recipe's authors wanted it over the heat. So I got out my trusty whisk and beat it by hand for 6 minutes.

And boy are my arms tired.

Actually, it wasn't really all that difficult. The frosting got thick and glossy, just like it was supposed to.

The recipe did make a TON of frosting. It would have been nice to have a couple extra cupcakes to spread it on.

Recipe: Apple cupcakes with cinnamon marshmallow frosting

Adapted from eatingwell.com


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


  • 1 cup light brown sugar
  • 1/4 cup water
  • 4 teaspoons dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus more for garnish
  1. To prepare cupcakes: Preheat oven to 350 degrees. Line 12-14 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 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.
  3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 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, which will cause cupcakes with enormous tops. Make one or two additional cupcakes to keep this from happening.)
  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 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.

No related posts.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>