These spiced apple cupcakes are moist, tender, and filled with warm autumn flavors. Fresh shredded apples bring natural sweetness and replace some of the oil, while chewy bits of dried apple add texture and a deeper apple flavor. The cakes are lightly spiced with cinnamon and brown sugar, making them just as delicious served plain as they are crowned with a swirl of cinnamon-kissed marshmallow frosting. The frosting—pillowy, glossy, and lightly spiced—adds a festive finish for special occasions, but the cupcakes also shine on their own as a comforting everyday treat.
INGREDIENTS:
Cupcakes
1 1/2 cups shredded peeled apples
1/2 cup dried apples, diced
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
Frosting
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), 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
METHOD:
For the Cupcakes:
Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
In a small bowl, toss together shredded apples, dried apples, 3 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Set aside.
In a large bowl, beat oil and the remaining 3/4 cup brown sugar with an electric mixer on medium speed until blended. Beat in eggs, one at a time, then add vanilla. Increase speed to high and beat 1 minute until mixture is slightly thickened.
In another bowl, whisk together whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon.
With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with dry ingredients. Mix just until incorporated.
Gently fold in the apple mixture. Divide batter evenly among the muffin cups—they will be full.
Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Let cool completely, about 1 hour, before frosting.
For the Frosting:
Bring 2 inches of water to a simmer in the bottom of a double boiler.
In the top pan, combine brown sugar and water; heat, stirring, until the sugar dissolves, 2–3 minutes.
Add reconstituted egg whites, cream of tartar, and salt. Beat with an electric mixer on high over the simmering water until thick and glossy, 5–7 minutes.
Remove from heat and continue beating for 1 minute to cool slightly. Beat in vanilla and cinnamon on low until blended.
Spread or pipe frosting onto cooled cupcakes. Sprinkle lightly with cinnamon, if desired.
NOTES:
Make-Ahead Tip: Store unfrosted cupcakes in an airtight container at room temperature for up to 1 day.
Ingredient Note: Dried egg whites are pasteurized, making them safe for use in uncooked meringue. Look for brands like Just Whites in the baking aisle or natural foods section.
