Gingerbread Cupcakes

Patsy Fowler


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


☆☆☆☆☆ 0 votes

21 cupcakes
25 Min
25 Min
Convection Oven


  • 2/3 c
  • 1/2 c
    canola oil
  • 2 large
    egg whites
  • 1 large
  • 1 c
    applesauce, unsweetened
  • 1 c
  • 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
  • 1-1/2 c
    reduced fat whipped topping

How to Make Gingerbread Cupcakes


  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.

Printable Recipe Card

About Gingerbread Cupcakes

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

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