Apple Cupcakes with Marshmallow Cinnamon Frosting

Haven't tried these cupcakes but since it's fall time and you can try anything and should try everything apple or pumpkin when it's fall I am going to make them soon!
Let me know how they turn out when you make them!

{Makes 12 cupcakes}

{For the Apple Cupcakes:}

1 ½ cups shredded peeled apples

2 cups all-purpose 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

{To prepare the cupcakes:}

Line 12 muffin cups with cupcake liners or coat with nonstick cooking spray and set aside.

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, sift together the flour, baking soda, salt, ginger, nutmeg and cinnamon.

Set aside.
In Another bowl, 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.

Transfer the batter to the prepared pan.

Bake in the preheated oven for about 20-25 minutes.

Cool in the pan 5 minutes before placing on 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.
{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.}