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Gingerbread cupcakes

Yum. We made these for a homeschool gathering, and made more to take to the recital on Sunday.

Gingerbread Cupcakes

Origin: Healthy Cooking
Yield: 21 cupcakes
Prep Time: 25 minutes
Cooking Time: 20 minutes
Inactive Prep Time: cooling

  ● 2/3 cup sugar
  ● 1/2 cup canola oil
  ● 2 egg whites
  ● 1 egg
  ● 2 cup unsweetened applesauce
  ● 1 cup molasses
  ● 1 1/2 cups all-purpose flour
  ● 1 cup whole wheat flour
  ● 2 1/2 tsp baking soda
  ● 1 tsp ground ginger
  ● 1 tsp ground cinnamon
  ● 1 tsp ground allspice
  ● 1/2 tsp salt
  ● 8 oz. cream cheese
  ● 1 stick butter, softened
  ● 1 tsp vanilla
  ● 16 oz. powdered sugar

1. In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Allow to cool completely before frosting.

3. For frosting, combine all ingredients and mix until creamy. Frost cupcakes when cool.

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