Ginger Spice Cupcakes

MAKES: 24

COOK TIME: 18 Min

Warm and sweet spices make our Ginger Spice Cupcakes a holiday favorite. But why wait 'til then? With whole wheat flour, unsweetened applesauce and egg whites, you can enjoy this guilt-free treat all year long.

What You'll Need

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

What to Do

Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a large bowl, beat the oil, egg whites, egg, and sugar until well blended. Add molasses and applesauce; mix well.
In a small bowl, combine the flours, baking soda, ginger, allspice, cinnamon, and salt; gradually beat into applesauce mixture until blended. Spoon mixture into muffin tins, filling each about 2/3 full.
Bake 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Just before serving, top each cupcake with 1 tablespoon whipped topping.