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

Holiday Gingerbread Cupcakes Recipe

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

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

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.

Directions

  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

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.

Reviews for Holiday Gingerbread Cupcakes

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!

MY REVIEW
Reviewed Dec. 31, 2011

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

MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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.

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