Gingerbread Cupcakes Recipe


I have searched for the perfect gingerbread recipe, and this is definitely the one–moist and spicy, and the cocoa powder somehow ties all the other flavors together. It’s also quite easy to make. The only thing to watch out for is the frosting recipe attached to it–something’s not recorded quite right. Try this instead: cream together 8 oz. cream cheese, 4 Tbs cream and 2 cups sugar–light, sweet and simple.

I skipped the frosting and just made the cake. Delicious! Nice and spicy, good texture, a great holiday dessert.

Great recipe!!! I used tablespoons of ginger instead of teaspoons though. Awesome!!!



These were a huge hit at my daughters toddler Christmas party. I didn’t use the frosting recipe (had my own already made), but the cupcakes were delicious. Thanks!

These were easy and delicious. I used my own cream cheese frosting recipe, but the cupcakes were great and I’ll be making them again.

great for my student. Were doing a spice report and u have to cook something with a spice and this has both CINNAMON & GINGER

I made this recipe into mini muffins, and they turned out perfectly in 17 minutes. I like the way these taste–something different from the norm.

My children and their friends loved these, and they are not overly sweet. They taste best when served cold. 16 minutes was enough cooking time. I mixed 8oz. reduced-fat cream cheese, 2 cups confectioners sugar, 1 t. lemon extract and a splash of half-and-half for frosting (with a lot leftover).

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– 2 sprays non fat cooking spray
– 1 1/2 cups all-purpose flour
– 1 cup whole-grain wheat flour
– 2/3 tbsp sugar
– 2 1/2 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1 1/2 cups unsweetened applesauce
– 1 cup molasses
– 3 large egg whites
– 3 cups lite whipped topping (like Cool Whip Lite)

*For a recipe variation, try adding a few drops of a lemon or orange extract to your Cool Whip tipping. Mix well with Cool whip, and then top your cupcakes with it! Yum!


Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; 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.
Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve each topped with 2 tablespoons of whipped topping. For an added touch, decorate with some Christmas colored sprinkles!

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