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1
To Make the Cupcakes: Preheat oven to 350 F. Line 12 muffin cups with paper liners.
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2
Combine shredded and dried apples in a medium bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon; set aside. Whisk together the whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl and set aside.
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3
Beat the oil and the remaining 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add the vanilla then increase the mixer speed to high and beat for 1 minute.
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4
With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the batter, starting and ending with the dry ingredients and scraping the sides of the bowl as needed. Mix until just combined. Stir in the reserved apple mixture until just combined.
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5
Divide the batter among the prepared muffins cups - the cups will be full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes to a wire rack to cool completely before frosting.
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6
To Make the Frosting: Bring 2 inches of water to a simmer in a saucepan. Combine 1 cup of brown sugar and 1/4 cup water in a heatproof bowl and set it over the saucepan. Heat, stirring until the sugar dissolves, 2-3 minutes. Add the reconstituted egg whites, cream of tartar and pinch of salt to the bowl and beat with an electric mixer on high speed until the mixture is glossy and thick, 5-7 minutes.
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7
Remove the bowl from the heat and continue beating for 1 minute to cool the frosting. Add the vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and garnish with extra cinnamon, if desired. (The frosting stiffens after made so you will want to frost the cupcakes soon after making it.)
