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Gingerbread Cupcakes

Gingerbread Cupcakes
With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! —BugzBunny, Taste of Home Online Community
21 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 2/3 cup sugar
  • 1/2 cup canola oil
  • 2 egg whites
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1-1/3 cups reduced-fat whipped topping

Directions

  • In a large bowl, beat the sugar, oil, egg whites and egg until well
  • blended. Add applesauce and molasses; mix well. In a small bowl,
  • combine the flours, baking soda, ginger, cinnamon, allspice and
  • salt; gradually beat into applesauce mixture until blended.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • Just before serving, top each cupcake with 1 tablespoon whipped
© Taste of Home 2013

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Gingerbread Cupcakes (continued)

Directions (continued)

  • topping. Yield: 21 cupcakes.
Nutrition 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.
© Taste of Home 2013