Gingerbread Cupcakes

Patsy Fowler

By
@hellchell1

These are good during the holidays. We have them at other times. They are good when you want a little snack.


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Serves:

21 cupcakes

Prep:

25 Min

Cook:

25 Min

Method:

Convection Oven

Ingredients

2/3 c
sugar
1/2 c
canola oil
2 large
egg whites
1 large
egg
1 c
applesauce, unsweetened
1 c
molasses
1-1/2 c
all purpose flour
2-1/2 tsp
baking soda
1 tsp
ground ginger
1 tsp
ground cinnamon
1 tsp
ground allspice
1/2 tsp
salt
1-1/2 c
reduced fat whipped topping

Directions Step-By-Step

1
In a large bowl, beat the sugar, oil, and egg until well blended. Add applesauce and molasses, mix well.
2
In a small bowl combine the flour, baking soda, ginger, cinnamon, allspice and salt, gradually beat into applesauce mixture until blended.
3
Fill paper-lined muffin cups two-thirds full.
4
Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean.
5
Cool for 10 minutes before removing from pans to wire racks to cool completely.
6
Just before serving, top each cupcake with 1 tablespoon whipped topping.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American