Gingerbread Cupcakes Recipe

Gingerbread Cupcakes Recipe photo by Taste of Home

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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

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Gingerbread Cupcakes Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 21 Servings

25 20 45

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 topping. Yield: 21 cupcakes.

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