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Gingerbread Cupcakes recipe

Gingerbread Cupcakes.

These wholesome, old-fashioned gingerbreadcupcakes, enhanced with nutritious oats, are sure to please.

Recipe: Gingerbread Cupcakes

1 3/4 cups all-purpose flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 cup skim milk
1/2 cup molasses
1/3 cup vegetable oil
1 large egg, lightly beaten
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)

  • Heat oven to 375°F (190°C). Line12 medium muffin cups with paper baking cups.
  • In large bowl, combine flour, oats, sugar,ginger, baking soda, cinnamon and salt; mix well. In medium bowl,combine milk, molasses, oil and egg; mix well. Add to dry ingredientsall at once; mix until well blended. Fill muffin cups almostfull.
  • Bake 20 to 23 minutes or until woodenpick inserted in center comes out clean. Remove from pan; coolcompletely on wire rack.
  • Combine glaze ingredients, adding enoughlemon juice for desired consistency; mix until smooth. Drizzleglaze over cooled cupcakes. Store loosely covered.

    Makes 12 cupcakes.

    For Gift Giving: Arrange a few cupcakeson small plate; overwrap with cellophane and top with a bow.Or, place six cupcakes in a foil muffin pan and wrap with cellophane.

    Nutritional Information Per Serving: 1cupcake; Calories: 250 Calories from Fat: 60 Total Fat: 7 SaturatedFat: 1 Cholesterol: 15 Sodium: 110 Total Carbohydrate: 44 DietaryFiber: 1 Protein: 4

    Recipe and photograph provided courtesyof The Quaker Oats Company.

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