Skinny Gingerbread Cupcakes with Sweet Cinnamon Glaze

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.