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Gingerbread Cupcakes

These crackly-topped low-calorie cupcakes will remind you of gingersnap cookies.

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  • Makes: 8 servings
  • Yields: 8 cupcakes
  • Prep: 10 mins
  • Bake: 15 mins 350°F

Gingerbread Cupcakes

Directions

  1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
  2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
  3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

From the Test Kitchen

Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.

Nutrition Facts (Gingerbread Cupcakes)

  • Per serving:
  • 137 kcal cal.,
  • 5 g fat
  • 82 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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