Best Apple Cupcakes With Marshmallow Frosting Recipes
APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING
These sound so yummy and are good for your soul.
Provided by Toni Mendenhall
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Apple Cupcakes with Cinnamon-Marshmallow Frosting 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 nonfat 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 Preparation 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 (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering wate
APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING
From EatingWell: September/October 2009: Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting-it stiffens as it stands and becomes more difficult to spread.
Provided by kitty.rock
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- 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 THE 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.
- NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
- Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
- TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
- INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
Nutrition Facts : Calories 225.3, Fat 7.2, SaturatedFat 0.8, Cholesterol 31, Sodium 164.6, Carbohydrate 38.4, Fiber 1.8, Sugar 25, Protein 3
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Apple Cupcakes with Marshmallow Frosting Recipes
Apple cupcakes with marshmallow frosting are a delicious and fruity dessert that combines the sweetness of apples with the creaminess of marshmallow frosting. These cupcakes are perfect for any occasion, whether it's a birthday party, a family gathering, or a backyard barbecue.The Cupcake Base
To make apple cupcakes with marshmallow frosting, you need to start with a delicious cupcake base. You can use your favorite vanilla or chocolate cupcake recipe and add grated apples to the batter. This will give the cupcakes a moist and fruity texture that complements the sweet flavor of the frosting. You can also add some cinnamon to the batter to enhance the apple flavor.The Marshmallow Frosting
The marshmallow frosting is the star of this recipe. This sweet and fluffy frosting is made with marshmallow cream and powdered sugar. You can use store-bought marshmallow cream or make your own by melting marshmallows over low heat and stirring until smooth. To make the frosting, beat the marshmallow cream and powdered sugar together in a mixer until it forms stiff peaks. You can also add a pinch of salt and some vanilla extract to enhance the flavor.Frosting the Cupcakes
Once the cupcakes are baked and cooled, you can start frosting them. You can use a piping bag to swirl the frosting on top of each cupcake or use a spatula to spread it evenly. You can also add some decorative elements, such as sprinkles or mini chocolate chips, to make the cupcakes more festive.Variations
If you want to get creative with this recipe, there are many variations you can try. For example, you can add chopped nuts, such as pecans or walnuts, to the cupcake batter to give the cupcakes a crunchy texture. You can also top the cupcakes with caramel sauce or drizzle melted chocolate on top of the frosting. Another variation is to use different types of apples. You can use tart apples, such as Granny Smiths, for a more tangy flavor or sweet apples, such as Honeycrisps, for a more mellow flavor. You can also mix different types of apples to create a unique flavor profile.Serving Suggestions
Apple cupcakes with marshmallow frosting are best served fresh and at room temperature. You can store them in an airtight container for up to three days, but the frosting may start to melt and lose its texture over time. These cupcakes pair well with a variety of beverages, such as apple cider, hot chocolate, or a tall glass of cold milk. They are also great to share with friends and family, especially during the holiday season.Conclusion
Apple cupcakes with marshmallow frosting are a delicious and easy-to-make dessert that anyone can enjoy. They are perfect for any occasion and can be customized with different flavors and toppings. Whether you're a fan of fruity desserts or marshmallow treats, these cupcakes are sure to satisfy your sweet tooth.
Cupcakes are a popular dessert option for any occasion. Apple cupcakes with marshmallow frosting are a tasty and unique twist on the classic cupcake recipe. If you’re looking for a new cupcake recipe to add to your repertoire, this is a fantastic option.