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 teaspoon 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.