Sunday, December 27, 2015

Gooey Gingerbread Cupcakes

Cinnamon, molasses, applesauce, ginger . . . you can taste the Christmas flavors in these cupcakes. Having little helpers makes it more fun. Thanks to Celia and Netti Fedele-McLeod, Sarah Holcombe and big helper, Al McLeod.
Licking the bowl is the best!
Seriously stirring the batter.
Which decorations will they choose?

Gingerbread Cupcakes

Frosting Ingredients:
1/2 cup reduced-fat cream cheese
1/4 cup light butter or light buttery spread
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
1/3 cup powdered sugar

Cupcakes Ingredients:
1 3/4 cups moist-style spice cake mix (about half a box)
1/2 cup egg whites or fat-free liquid egg substitute
1/4 cup unsweetened applesauce
3 tbsp. molasses
1 tsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Optional topping: cinnamon

Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups, or spray it with nonstick spray.

In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate. 

In another large bowl, combine all cupcake ingredients. Whisk until smooth and uniform. Evenly distribute batter among the cups of the muffin pan. 

Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes. 

Let cool completely, about 10 minutes in the pan and 25 minutes out of the pan. 

Spread with frosting.

Thanks to Hungry Girl for the recipe.