Skinny Gingerbread Cupcakes with Sweet Cinnamon Glaze

By gocatgo

Ingredients

• For the Gingerbread Cupcakes:
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/4 teaspoons cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup granulated white sugar
• 1/4 cup canola oil
• 1 egg
• 1/3 cup molasses
• 2/3 cup low-fat buttermilk
• For the Sweet Cinnamon Glaze:
• 2/3 cup powdered sugar
• 3 teaspoons water
• 1/2 teaspoon almond extract
• 1 1/4 teaspoons cinnamon

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Preheat the oven to 350 degrees 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 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 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.

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, 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