Print

Lightened-Up Gingerbread Cupcakes with Easy Candied Ginger Frosting

Lightened-up gingerbread cupcakes - featured image
Print Recipe

These lightened-up gingerbread cupcakes are tender, spicy, and topped with a creamy candied ginger frosting. Made with Greek yogurt and applesauce instead of butter, they’re a healthier take on a classic dessert that doesn’t sacrifice flavor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (120ml) unsulphured molasses
  • ½ cup (120g) plain Greek yogurt (2% or full-fat)
  • ¼ cup (60g) unsweetened applesauce
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) hot water
  • For the Frosting:
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons heavy cream or milk
  • ¼ cup (40g) finely chopped candied ginger

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together the molasses, Greek yogurt, applesauce, brown sugar, egg, and vanilla extract until smooth.
  4. Pour the hot water into the wet ingredients and whisk until combined. The batter will thin out considerably.
  5. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just combined. A few small lumps are fine; do not overmix.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed.
  8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely (about 30 minutes).
  9. While the cupcakes cool, make the frosting: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and beat until combined. Add the heavy cream or milk and beat until light and fluffy. Fold in the chopped candied ginger.
  10. Once the cupcakes are completely cool, spread a generous amount of frosting on each one. Top with extra candied ginger if desired. Serve immediately or refrigerate.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use unsulphured molasses for best flavor; blackstrap is too bitter. Room temperature ingredients help emulsify better. Hot water activates the baking soda for a lighter texture. Cool cupcakes completely before frosting to prevent melting. Store in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cupcakes, lightened-up gingerbread, candied ginger frosting, healthy gingerbread, Greek yogurt cupcakes, applesauce cupcakes, holiday dessert, easy gingerbread recipe

Find it online: https://forkifyfun.com/lightened-up-gingerbread-cupcakes-easy-candied-ginger-frosting/