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

Holiday Gingerbread Cupcakes Recipe

Read Reviews
4.5 16 16
Publisher Photo
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

Reviews for Holiday Gingerbread Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cindipowell User ID: 4327484 215713
Reviewed Dec. 23, 2014

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

ameister423 User ID: 4243689 214624
Reviewed Dec. 11, 2014

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

JLinnGS User ID: 4301775 169748
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!"

marchgirl User ID: 1606688 185225
Reviewed Dec. 31, 2011

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

qtnmazda3 User ID: 5580012 186868
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."

saskatoonpie User ID: 3096617 145637
Reviewed Dec. 30, 2011

"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"

mamawmax User ID: 1017398 169745
Reviewed Dec. 29, 2011

"great idea. Good flavor and just the right amount for one serving at a time. Made them and gave some as gifts."

grapestogo User ID: 2366689 173346
Reviewed Dec. 29, 2011

"Made for Christmas eve celebration. Piped creamcheese icing on them. They were a big hit. Very moist and flavorful."

hoteamom User ID: 4883159 127614
Reviewed Dec. 26, 2011

"I made these for our dessert for Christmas Day and it was wonderful! Very flavourful and very moist. I will be making these again!!!"

zucchinilady User ID: 3149814 185183
Reviewed Dec. 24, 2011

"loved the recipe!! one question...where do you find such wonderdul cupcake holders??"

Loading Image