Gingerbread Cupcakes

Gingerbread Cupcakes

Stevia In The RawⓇ | Prep Time: 45 mins | Cook Time: 20 mins | Makes 12 cupcakes


1 ½ cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1/2 cup Stevia In The Raw® Bakers Bag
1/3 cup canola oil
3/4 cup unsweetened applesauce
1/2 cup unsulfured molasses
1/2 cup preserved ginger, finely chopped
Vanilla Cream Cheese Frosting (see recipe below)
Sprinkles and silver dragees, optional, for decoration


Preheat oven to 350° F. Drop paper liners into muffin tin with 12 cups.

In small bowl, whisk together flour, baking powder and soda, ground ginger, cinnamon, cloves, and salt.

In larger bowl, beat eggs, then whisk in Stevia In The Raw® until almost dissolved, 1 minute. Whisk in oil until mixture resembles creamy salad dressing. Add applesauce and molasses and whisk to combine. Mix in chopped ginger. Add dry ingredients and mix until batter is combined. Spoon batter into muffin tin, filling liners almost to top. 

Bake for 20 minutes, until toothpick inserted into center comes out clean. Cool cupcakes in the tin for 2 minutes. Unmold and cool cupcakes completely on wire rack. Cupcakes can be stored in airtight container for 24 hours, or wrapped individually in plastic wrap and frozen for up to 1 month.

Spread tops of cooled cupcakes with Vanilla Cream Cheese Frosting. If desired, add sprinkles or silver dragees for decoration. Serve immediately, or refrigerate for up to 8 hours. Let refrigerated cupcakes stand at room temperature for 20 minutes before serving.

Nutrition Information

Per Serving (1 frosted cupcake): 240 calories, 12 g fat (3 g saturated fat), 29 g carbohydrate, 4 g protein, <1 g dietary fiber, 220 mg sodium.

Comments (1)

  • Posted
    by Maria Baez Salcedo

    sounds delicious but you forgot to include the recipe for the vanilla cream cheese frosting.  It does say recipe below could you please add.  Thank you, Maria

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