Cakes · Desserts

Apple Cupcakes with Cinnamon Marshmallow Frosting!

I know that my posts have been few and far between this summer. Between work and my lazy summer schedule, I lagged quite a bit this summer. That, and the fact that grocery trips with Ty have been few and far between this summer, thanks to us being broke college students. But I did thoroughly enjoy sitting in my pj’s until 1 o’clock and not being held responsible for anything. As I creep into my 20s, I feel like this might be one of the last free summers I’ll have. But now I’m ready to start classes next Wednesday, and it will be a nice to get back on a regular schedule. 

This fall I want to fill this blog with fall-inspired recipes like apple pies and crumbles, thick stews, and breads. I can’t wait until Thanksgiving when I’ll post about pumpkin ravioli, a Thanksgiving meal that is a tradition in my family. I may have gotten a little ahead of myself the other night, I felt the need to bake, and the only interesting ingredient that I had on hand was a bushel of apples. So, I pulled out a sweet recipe from my ‘Fall Cooking’ folder. I saw these delicious cupcakes in front of me as being a fast forward into fall. Maybe if I start cooking like it, the weather will follow me…
Look at that delectably gooey frosting!
This recipe begins with apples being stirred around with brown sugar and cinnamon. The recipe calls for shredded apples, but mine were not shredding well, so I just chopped them into tiny pieces.


Then in my mixer, I beat brown sugar and melted butter together. The recipe calls for oil, but I was out. 
That pellet-looking thing on top of the brown sugar is a piece of butter that didn’t totally melt. 

Then I beat in the eggs one at a time until they were just combined…

…and poured in the vanilla, beating it on a high speed for 1 minute.

At this point, I whisked all-purpose flour, cake flour, baking soda, cinnamon and salt together in a large bowl. I apologize for my spaciness and therefore lack of a dry ingredients picture. I alternated adding in the dry ingredients and buttermilk, each in two parts. 

Next, I added the chopped apples…

…and spooned out big globs of frosting into muffin tins. I ended up with 14 cupcakes, but the recipe said that I would only get 12. I put them into the 350 degree oven for 20-22 minutes.

While the cupcakes were in the oven, I started on the frosting. I combined brown sugar and water in a double boiler and stirred them together until the sugar dissolved.

Then I added cream of tartar, powdered egg whites and a pinch of salt. I whisked everything together…

The recipe said to beat the frosting on a high speed with an electric mixer, but I had already used mine for the cake. I decided to give it a shot at mixing it with my hands. I would say it turned out pretty well. It may not have been as whipped as it would have been had I had a clean mixer, but the frosting had a great gooey texture!

I let the frosting cool for a minute and then I stirred in vanilla and cinnamon.

When the cupcakes were ready to be frosted, the frosting was way too gooey to try and use a knife to spread it, so I got crafty. I picked up the cupcakes by their bottoms, and then dipped the tops into the frosting, making sure that I got a big glob of frosting on top to drip seductively over the cupcake. 

These cupcakes were a smashing hit! I put them on this pretty plate and offered the cupcakes around to my nerdy crew like I was Betty Crocker herself. I could not believe how well these cupcakes turned out! Everyone went back for at least a second cupcake, if not a third for some. I was only left with one the next morning. Everyone kept commenting on how these cupcakes made them want Fall. The cakes were moist and sweet, although I wished for a little more cinnamon in them. The frosting was exactly what it said it would be, it was exactly like a cinnamon marshmallow. It was such a fun texture to have on top of a fruit-filled cupcake! I may have gotten ahead of myself for the coming season, but if I keep making food like his, it will feel like Fall anyway! The weather will do what it wants…

I found this great recipe on I took out the dried apples, used melted butter in place of oil, and used all-purpose flour in stead of whole-wheat pastry flour.

1 1/2 cup(s) shredded peeled apples
1/2 cup(s) diced dried apples
3 tablespoon(s) packed light brown sugar
3/4 cup packed light brown sugar
1 teaspoon(s) ground cinnamon, divided
1/3 cup(s) canola oil
2 large eggs
1 teaspoon(s) vanilla extract
3/4 cup(s) whole-wheat pastry flour
3/4 cup(s) cake flour
3/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) nonfat buttermilk
1 cup(s) light brown sugar
1/4 cup(s) water
4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions
1/4 teaspoon(s) cream of tartar
Pinch of salt
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) ground cinnamon, plus more for garnish
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
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. 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.

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