All recipes, Baking, Cupcakes

Mini gingerbread cupcakes

November 16, 2014

I love cupcakes… but who doesn’t love cupcakes! In my world mini cupcakes are the way to go. I can eat one, or maybe two and not feel like I have fallen on track. The holidays are a great time to whip up some gingerbread cupcakes, however I can eat gingerbread recipes all year long. These little gems of a cupcake have a secret ingredient that make them stick out from the rest…Want to know what it is? Crushed up ginger snap cookies… um hello my new favorite cupcake. 🙂


Mini gingerbread cupcakes
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 36
2sp/1pp each
  • ½ cup unsweetened applesauce
  • ¼ cup brown sugar
  • ¼ cup crushed ginger snap cookies
  • 1 egg
  • ½ cup almond milk, at room temperature
  • ¼ cup molasses
  • 1t vanilla extract
  • 1.5 cups white flour
  • 1t baking powder
  • ½t baking soda
  • 1t cinnamon
  • ½t ginger
  • ½t all spice
  1. Preheat oven to 350F
  2. Using a electric mixer beat together applesauce, sugar and crushed cookies.
  3. Add egg, milk, molasses and vanilla and continue beating for 2 minutes.
  4. In separate bowl mix dry ingredients together then add to wet. Mix well..
  5. Fill a paper lined mini muffin tin ¾ way full, I find it best to give the paper cups a little spray to prevent cupcakes from sticking. Bake for approx. 15-17 minutes.
  6. Yields 36 mini cupcakes. Top with some Betty crocker vanilla icing. 1 cupcake is 2 smart points or 1 points plus , not incl icing, add another point for icing
  7. Nutritional info per cupcake.. Calories 43...Fat 0.4g...Sat fat 0.1g...Carbs 9.2g... Fiber 0.7g...Sugars 3.9g..Protein 0.8g


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