Gingerbread Cupcakes
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 18 • Difficulty: Easy
Ginger, cinnamon, and allspice provide great flavor to these easy-to-make gingerbread cupcakes. Mix the ingredients well, but be certain not to over mix. This will lend a tough texture to the cupcakes. It's also important to fill each muffin tin with the same amount of batter. We used an ice cream scoop to make sure that they were equal. You can make these cupcakes ahead and freeze them until ready to use. Looking for the perfect holiday dessert? Put these festive cupcakes on the menu.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1½ cup(s)
Whole-grain wheat flour
1 cup(s)
Sugar
½ cup(s)
Baking soda
2½ tsp
Ground ginger
2 tsp
Ground cinnamon
2 tsp
Ground allspice
2 tsp
Unsweetened applesauce
1½ cup(s)
Molasses
¾ cup(s)
Egg whites
3 large
Powdered sugar (confectioner's)
¼ cup(s)
Instructions
1
Preheat oven to 325°F. Coat 18 muffin tin holes with cooking spray.
2
In a large bowl, combine flours, sugar, baking soda, ginger, cinnamon, and allspice; mix well. Add applesauce, molasses, and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.
3
Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature. Before serving, dust with powdered sugar.
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