Holiday Gingerbread Cupcakes Recipe
Holiday Gingerbread Cupcakes Recipe photo by Taste of Home

Holiday Gingerbread Cupcakes Recipe

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With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! —BugzBunny, Taste of Home Online Community
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:21 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 21 servings


  • 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

Nutritional Facts

1 each: 189 calories, 6g fat (1g saturated fat), 10mg cholesterol, 221mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 2g protein Diabetic Exchanges:2 starch, 1 fat


  1. 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.
  2. 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.
  3. Just before serving, top each cupcake with 1 tablespoon whipped topping. Yield: 21 cupcakes.
Originally published as Gingerbread Cupcakes in Healthy Cooking December/January 2010, p30

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Reviewed Dec. 23, 2014

"Can ap flour be substituted for the wheat flour?"

Reviewed Dec. 11, 2014

"Haven't tried yet but plan to -- are these standard size cupcakes or the smaller ones?"

Reviewed Jan. 1, 2012

"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 Dec. 31, 2011

"Enjoyed these not too sweet cupcakes. Great with a cup of coffee."

Reviewed Dec. 31, 2011

"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."

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