Apple Cupcakes with Cinnamon Vanilla Frosting Recipe

Ingredients

  • Cupcakes:
  • 2 cups apples, peeled and shredded
  • 3/4 cup and 2 tbsp whole-wheat pastry flour
  • 3/4 cup cake flour
  • 1 cup light brown sugar
  • 1/2 cup nonfat buttermilk
  • 1/3 cup applesauce
  • 1/2 cup liquid egg substitute
  • 2 tbsp light butter, melted
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp allspice
  • Frosting:
  • 1 cup light brown sugar
  • 4 tsp dried egg whites
  • 1/4 cup water
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded apples in a bowl with 1/4 cup brown sugar and 1/4 tsp allspice. Set aside.
  3. Mix applesauce, melted butter and the remaining 3/4 cup brown sugar in a large mixing bowl until well combined.
  4. With an electric mixer, beat in egg substitute until combined.
  5. Add vanilla, increase speed to high and beat for 1 minute.
  6. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon allspice in a medium bowl.
  7. 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.
  8. Stir in the reserved apple mixture until just combined.
  9. Divide the batter among the prepared muffin cups.
  10. 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.
  11. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler.
  12. 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.
  13. 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.
  14. Remove the top pan from the heat and continue beating for 1 minute more to cool.
  15. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
  16. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Preparation time: 20 minute(s)
Cooking time: 1.5 hour(s)

Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 12
Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cupcake

PER SERVING: 197 calories; 3 g fat; 36 g carbohydrates; 5 g protein; 2 g fiber