Spiced Apple Cupcakes with Maple Marshmallow Frosting
Perfectly spiced apple cupcakes are filled with caramelized apple chunks and topped with a silky, smooth and fluffy maple marshmallow frosting. It’s fall you say?
You guys I need to start watching music videos. I love listening to music while baking or in lab as I do my experiment and that’s usually on the iPod or radio and never so on YouTube. To be honest too much naked bodies roaming around for my taste and there isn’t a focus on the music so I enjoy the sound effects. But the other day the boy and I were laying on the couch and he played the video to one of my recent song crushes on the radio and I realized even though I knew who the singer was, I didn’t KNOW he was cute!!! Like seriously hot! Maybe I just need to start watching the right music videos again.
OK embarrassing realization over, let’s talk about cupcakes. We are continuing with our apple theme of the week after these caramelized apples with goat cheese crescents from Monday. I present to you the best cupcakes you will have this fall!
These spiced apple cupcakes with maple marshmallow frosting are an attempt to recreate the best apple cupcakes I’ve ever had. In the cutest cupcake store in Montreal, we tried a Cronut (weird I know but seriously amazing) and an apple cupcake made with all-natural ingredients (the store owner had to stress the nature of his ingredients). It was truly a delicious cupcake and I couldn’t stop thinking about it a week later and just had to try to remake it. I think I came pretty close to the original (Mr J agrees!) and I’m in love with these.
The cupcakes are perfectly spiced, soft and filled with caramelized apples. Yes I’m obsessed with caramelized apples in brown sugar these days. Just do it and you will see why. The frosting here is light, not too sweet and fluffy. Just a simple maple marshmallow frosting to take the cupcakes to the next level. These will become your new best friend for fall! I promise.
2 cups chopped apples (I used Granny Smiths) ¼ cup brown sugar 1¾ cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 egg ¾ cup milk For Maple Marshmallow Frosting: 4 egg whites, at room temperature ¾ cup sugar ⅔ cup corn syrup ⅓ cup maple syrup
- 2 cups chopped apples (I used Granny Smiths)
- ¼ cup brown sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- ¾ cup milk
For Maple Marshmallow Frosting:
- 4 egg whites, at room temperature
- ¾ cup sugar
- ⅔ cup corn syrup
- ⅓ cup maple syrup
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners.
- In a medium saucepan, combine the apples and brown sugar. Cook over medium heat until apples are soft and caramelized. Set aside to cool.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in egg and mix until combined. Add ⅓ of the flour mixture and mix until just combined. Add half of the milk and mix. Add ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the caramelized apples into the batter until well combined.
- Divide the batter into the prepared cups, filling each ⅔ of the way. Bake cupcakes until the center springs back when touched, about 20-25 minutes. Remove from pan immediately and let cool completely before icing.
- In the bowl of an electric mixer, whip the egg whites until soft peaks form. In the meantime, in a small saucepan set over medium heat, heat the sugar, corn syrup and maple syrup until the mixture comes to a full boil. Remove from heat.
- With the mixer going, slowly pour the hot sugar mixture into the stiff egg whites. (Do not scrape the sides of the bowl or sugar crystals will form in your frosting. Trust me!) Beat the frosting until it’s shiny and fluffy, about 5-7 minutes.
- Pipe the frosting onto cooled cupcakes. Use a kitchen torch to toast the frosting slightly.
More Apple Recipes from around the web:
Apple Walnut Bread Pudding with Cinnamon Cider Sauce – Baking a Moment
Caramel Apple Snickerdoodle Cheesecake Bars – A Kitchen Addiction
Apple Cinnamon Donuts with Cinnamon Sugar – Life on Food