Photo of Gingerbread cupcakes by WW

Gingerbread cupcakes

6
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
24
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

cup(s)

Baking soda

2½ tsp

Ground ginger

1 tsp

Ground cinnamon

1 tsp

Ground allspice

1 tsp

Unsweetened applesauce

1½ cup(s)

Molasses

1 cup(s)

Egg white(s)

3 large

Powdered sugar (confectioner's)

¼ cup(s)

Instructions

  1. Preheat oven to 325°F. Coat two 12-cup muffin tins 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.