Gingerbread Cupcakes

Contributed by ReeBee26

Ingredients:

CUPCAKES
• 1 1/2 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 EXTRACT IN THE RAW® CUP FOR CUP
• 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

VANILLA CREAM CHEESE FROSTING
• 1 (6-ounce) package reduced-fat cream cheese at room temperature
• 2 tablespoons unsalted butter, softened
• 1/3 cup STEVIA EXTRACT IN THE RAW® CUP FOR CUP
• 2 teaspoons reduced fat (2%) milk
• 1/2 teaspoon pure vanilla extract
• 1/2 cup confectioners’ sugar
• 1 teaspoon lemon juice

Directions:

CUPCAKES

  1. Preheat oven to 350° F. Drop paper liners into muffin tin with 12 cups.
  2. In small bowl, whisk together flour, baking powder and soda, ground ginger, cinnamon, cloves, and salt.
  3. In larger bowl, beat eggs, then whisk in STEVIA EXTRACT IN THE RAW until almost dissolved, 1 minute. Whisk in oil until mixture resembles creamy salad dressing.
  4. Add applesauce and molasses and whisk to combine. Mix in chopped ginger.
  5. Add dry ingredients and mix until batter is combined.
  6. Spoon batter into muffin tin, filling liners almost to top.
  7. 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.)
  8. 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.

VANILLA CREAM CHEESE FROSTING

  1. In mixing bowl, use hand mixer on medium speed to whip cream cheese and butter until blended and creamy, 2 minutes.
  2. In small bowl, whisk STEVIA EXTRACT IN THE RAW with milk and vanilla until smooth, 1 minute. Add to cream cheese mixture and beat until combined. Beat in confectioners’ sugar, then lemon juice. # Refrigerate frosting in covered container for 1 hour or up to 4 days. Spread cold on cooled cupcakes. (Yields 1 1/2 tablespoons frosting per cupcake)


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