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With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! —BugzBunny, Taste of Home Online Community
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cupcake equals 189 calories, 6 g fat (1 g saturated fat), 10 mg cholesterol, 221 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Gingerbread Cupcakes in Healthy Cooking December/January 2010, p30
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Reviewed on Jan. 01, 2012 by JLinnGS
Great flavor, the molasses really stood out though so maybe next time I would just use a little less molasses. I frosted them with a thin vanilla frosting, turned out great!
Reviewed on Dec. 31, 2011 by marchgirl
Enjoyed these not too sweet cupcakes. Great with a cup of coffee.
Reviewed on Dec. 31, 2011 by qtnmazda3
Definitely a keeper in my books! I used canned frosting b/c they were going to be displayed at a party and was afrad the icing would melt.
Reviewed on Dec. 30, 2011 by saskatoonpie
these were different, the molasses taste came through real strong, would recommend using the whipped topping to cut the spicy taste...also mine came out with the tops of cupcakes indented, not rounded as a normal cupcake
Reviewed on Dec. 29, 2011 by mamawmax
great idea. Good flavor and just the right amount for one serving at a time. Made them and gave some as gifts.
Reviewed on Dec. 29, 2011 by grapestogo
Made for Christmas eve celebration. Piped creamcheese icing on them. They were a big hit. Very moist and flavorful.
Reviewed on Dec. 26, 2011 by hoteamom
I made these for our dessert for Christmas Day and it was wonderful! Very flavourful and very moist. I will be making these again!!!
Reviewed on Dec. 24, 2011 by zucchinilady
loved the recipe!! one question...where do you find such wonderdul cupcake holders??
Reviewed on Jan. 08, 2010 by laurie07
A wonderful alternative to fruitcake. Thanks
Reviewed on Dec. 30, 2009 by rockingrobin
I was thrilled to find a recipe using whole wheat because I try to use whole grains as much as possible. In fact, I made them using ALL whole wheat flour. They were great!
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