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Apple Cupcakes with Marshmallow Cinnamon Frosting

Apple Cupcakes with Marshmallow Cinnamon Frosting

Recipe from Lora of Cake Duchess

Makes 12 cupcakes

For the Apple Cupcakes:
1 ½ cups shredded peeled apples
1 cup all-purpose flour
1 cup cake flour
½ cup granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup oil (you could use canola oil)
½ cup buttermilk
1 teaspoon vanilla extract

1. To prepare the cupcakes: Line 12  (1/2 cup) muffin cups with cupcake liners or coat with nonstick cooking spray and set aside. Preheat oven to 350 degrees Fahrenheit. Sift together the flour, baking soda, salt, ginger, nutmeg and cinnamon. Set aside.

2. With an electric mixer set at medium speed, combine the sugar, oil, eggs and vanilla; beat 2 minutes. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Scrape the sides of the bowl as needed. Fold in the grated apple. Divide the batter among the prepared muffin cups.

3. Transfer the batter to the prepared pan. Bake in the preheated oven for about 20-25 minutes, or until the cupcakes test done in the center. Cool in the pan 5 minutes before unmolding onto a rack. Let cool completely on a wire rack for about an hour before frosting.

For the Marshmallow Frosting:
1 cup granulated sugar
¼ cup water
2 egg whites
¼ teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla extract

Put egg whites, sugar and cream of tartar in a metal bowl. Set over a saucepan of about 2 inches of simmering water. Whisk until sugar is dissolved and whites are warm (approximately 4 minutes).
Transfer the egg white mixture to a bowl. Beat until stiff glossy peaks form (about 7 minutes). Beat in vanilla and ½ teaspoon cinnamon. Spread or pipe the frosting onto the completely cooled cupcakes and sprinkle cinnamon on top.

*A quick tip: If you don’t have a professional piping bag, make your own! Spoon the frosting into ziptop bag. Snip an opening off one tip and pipe topping onto each cupcake.