Skinny Gingerbread Cupcakes With Sweet Cinnamon Glaze Recipe

Name: Skinny Gingerbread Cupcakes With Sweet Cinnamon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GINGERBREAD CUPCAKES:; 1/2 cups Whole Wheat Flour; 1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Ground Ginger; 3/4 teaspoons Ground Cloves; 1/4 teaspoons Salt; 1/4 cups Granulated White Sugar; 1/4 cups Canola Oil; 1 Egg; 1/3 cups Molasses; 2/3 cups Low-fat Buttermilk; FOR THE CINNAMON GLAZE:; 2/3 cups Powdered Sugar; 3 teaspoons Water; 1/2 teaspoons Almond Extract; 1 teaspoon Cinnamon

Servings: persons

FOR THE GINGERBREAD CUPCAKES:
1/2 cups Whole Wheat Flour
1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoons Ground Cloves
1/4 teaspoons Salt
1/4 cups Granulated White Sugar
1/4 cups Canola Oil
1 Egg
1/3 cups Molasses
2/3 cups Low-fat Buttermilk
FOR THE CINNAMON GLAZE:
2/3 cups Powdered Sugar
3 teaspoons Water
1/2 teaspoons Almond Extract
1 teaspoon Cinnamon

1
Preheat the oven to 350 F.
2
In a large mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, ground cloves, and salt.
3
In another large bowl, whisk together the granulated sugar, canola oil, egg, molasses, and buttermilk. Using a spatula, slowly fold the flour mixture, by thirds, into the buttermilk mixture. Mix only until completely blended.
4
Place cupcake liners in a 12-count muffin or cupcake pan and spoon about 2 tablespoons of batter into each liner. Bake for about 15-17 minutes, or until a toothpick comes out clean. When done remove the pan from the oven and set it on a cooling rack. Allow cupcakes to cool completely before glazing.
5
For the sweet cinnamon glaze:
6
In a large mixing bowl, add the powdered sugar, water, almond extract, and cinnamon. Whisk until ingredients are well blended. If the glaze is too thick you can add a bit more water. So while whisking, add more water very slowly, about 1/4 teaspoon at a time until desired consistency is reached.
7
Drizzle the glaze over the top of the cupcakes immediately before serving.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE GINGERBREAD CUPCAKES:, 1/2 cups Whole Wheat Flour, 1/2 cups All-purpose Flour, 1 teaspoon Baking Soda, and more.

Yes, Skinny Gingerbread Cupcakes With Sweet Cinnamon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skinny Gingerbread Cupcakes With Sweet Cinnamon Glaze

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