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Gingerbread Cupcakes

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Making gingerbread is such a great way to celebrate the holidays. These gingerbread cupcakes are easy to make and will please you little ones, while adding some nutrition to their day. This is a gingerbread cupcake recipe I found online. It was adapted from a Martha Stewart recipe, and I doctored it up a little further. If you don’t have the wheat germ or flax meal, you can always add the same amounts of flour. I find that adding the flax and wheat germ to my baked goods is a nice way to add in some extra vitamins, minerals, fiber and omega 3 fatty acids, without changing the taste.

Ingredients

Food
Amt
Units
Prep
Notes
1 cup water
water
1
cup
2 teaspoons baking soda
baking soda
2
teaspoons
2.25 cup white whole wheat flour
white whole wheat flour
2.25
cup
2 tablespoons flax meal
flax meal
2
tablespoons
2 tablespoons wheat germ
wheat germ
2
tablespoons
2 teaspoons ground ginger
ground ginger
2
teaspoons
1½ teaspoons ground cinnamon
ground cinnamon
teaspoons
¼ teaspoons ground cloves
ground cloves
¼
teaspoons
¼ teaspoon ground nutmeg
ground nutmeg
¼
teaspoon
½ teaspoon salt
salt
½
teaspoon
2 teaspoons baking powder
baking powder
2
teaspoons
½ cup butter (unsalted)
butter
½
cup
unsalted
⅔ cup brown sugar (dark)
brown sugar
cup
dark
1 cup molasses
molasses
1
cup
2 eggs, slightly beaten
eggs
2
slightly beaten
½ cup confectioner's sugar (for optional glaze)
confectioner's sugar
½
cup
for optional glaze
1 tablespoon butter, melted (for optional glaze)
butter
1
tablespoon
melted
for optional glaze
2 tablespoons milk (for optional glaze)
milk
2
tablespoons
for optional glaze

Method

Heat oven to 350 degrees and line about 20 muffin tins with paper baking cups. Boil one cup of water, and combine it with baking soda. Set aside. In a medium-sized bowl, combine flour, flax, wheat germ, ground spices, salt, and baking powder. Set this bowl aside. With an electric mixer cream 0.5 cup butter for 1-2 minutes in a large bowl. Beat in the brown sugar until fluffy, 1 to 2 minutes more. Beat in the molasses, water/baking soda mixture, and flour mixture. Beat in the eggs. Fill the cupcake papers three-quarters full. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 20-25 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before adding glaze. For the optional glaze, combine confectioner’s sugar and tablespoon of melted butter with a whisk. Continue to whisk while drizzling in milk until you get the consistency you like. When cupcakes are done, drizzle glaze on top or tip cupcakes upside down to coat the tops (as seen in picture).

Prep time
15 min
Cook time
25 min
Yields/Serves:
20 cupcakes
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Super Yum! I love cupcakes!” —Anna, age 10
😫😟😐😀😍 “Ok. They have kind of a weird taste.” —Maria, age 11
😫😟😐😀😍 “Super Yum. I like the ginger.” Zane, age 9” —Zane, age 9
😫😟😐😀😍 “Super Yummy cupcakes taste really good!” —Asa, age 5