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Skinny Gingerbread Cupcakes with Sweet Cinnamon Glaze

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Level: Easy

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Description

The sweet cinnamon glaze is the secret weapon for amazing gingerbread cupcakes! Guilt-free and ready in 30 minutes.

Ingredients

  • FOR THE GINGERBREAD CUPCAKES:
  • ½ cups Whole Wheat Flour
  • ½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • ¾ teaspoons Ground Cloves
  • ¼ teaspoons Salt
  • ¼ cups Granulated White Sugar
  • ¼ cups Canola Oil
  • 1  Egg
  • ⅓ cups Molasses
  • ⅔ cups Low-fat Buttermilk
  • FOR THE CINNAMON GLAZE:
  • ⅔ cups Powdered Sugar
  • 3 teaspoons Water
  • ½ teaspoons Almond Extract
  • 1 teaspoon Cinnamon

Preparation

Preheat the oven to 350 F.

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.

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.

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.

For the sweet cinnamon glaze:
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.

Drizzle the glaze over the top of the cupcakes immediately before serving.

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