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5 from 1 vote

Mini gingerbread cupcakes

2sp/1pp each
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Baking
Servings: 36
Author: Drizzle

Ingredients

  • 1/2 cup unsweetened applesauce
  • 1/4 cup brown sugar
  • 1/4 cup crushed ginger snap cookies
  • 1 egg
  • 1/2 cup almond milk at room temperature
  • 1/4 cup molasses
  • 1 t vanilla extract
  • 1.5 cups white flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/2 t all spice

Instructions

  • Preheat oven to 350F
  • Using a electric mixer beat together applesauce, sugar and crushed cookies.
  • Add egg, milk, molasses and vanilla and continue beating for 2 minutes.
  • In separate bowl mix dry ingredients together then add to wet. Mix well..
  • Fill a paper lined mini muffin tin 3/4 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.
  • 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
  • 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