gingerbread cupcakes

Name: Gingerbread Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 21
Cuisine: American
Ingredients: 2/3 cup(s) sugar; 1/2 cup(s) canola oil; 2 large egg whites; 1 large egg; 1 cup(s) applesauce, unsweetened; 1 cup(s) molasses; 1-1/2 cup(s) all purpose flour; 2-1/2 teaspoon(s) baking soda; 1 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground allspice; 1/2 teaspoon(s) salt; 1-1/2 cup(s) reduced fat whipped topping

23 Pinches 1 Photo

Patsy Fowler

Anderson, SC

Updated on Jun 13, 2016

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

Rate

prep time 25 Min

cook time 25 Min

method Convection Oven

yield 21 cupcakes

Ingredients

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

How To Make gingerbread cupcakes

Step 1

In a large bowl, beat the sugar, oil, and egg until well blended. Add applesauce and molasses, mix well.

Step 2

In a small bowl combine the flour, baking soda, ginger, cinnamon, allspice and salt, gradually beat into applesauce mixture until blended.
Step 3

Fill paper-lined muffin cups two-thirds full.
Step 4

Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Step 5

Cool for 10 minutes before removing from pans to wire racks to cool completely.
Step 6

Just before serving, top each cupcake with 1 tablespoon whipped topping.
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