Diabetic Gingerbread Cupcakes Recipes
HOLIDAY GINGERBREAD CUPCAKES
With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! -BugzBunny, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 21 cupcakes.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.
Nutrition Facts : Calories 189 calories, Fat 6g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
DIABETIC GINGERBREAD CUPCAKES
This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray non-stick muffin tin with cooking spray.
- Mix dry ingredients together in a large bowl with a wire whisk.
- Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
- Stir the applesauce mixture into the dry ingredients until well blended.
- Spoon into prepared muffin tin.
- Bake for approximately 30 minutes.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 102.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 18, Sodium 170.5, Carbohydrate 21.8, Fiber 1.4, Sugar 8.3, Protein 2.8
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