Posted in Bake, Dessert, Tips/Hints

Gingerbread Cupcakes with Penuche Frosting

I wasn’t sure what to get my son’s “specials” teachers and thought that since it’s not customary to buy a gift, I’d bake one instead.  The dollar store sells the perfect little 4 cupcake holder boxes and that became the inspiration for this next recipe.  So if you’re looking for a delicious and light idea for someone who may be watching their weight but wants to be able to enjoy some holiday treats, try this…

Gingerbread Cupcakes with Penuche Frosting

Serves 12

Preheat oven 350o

Prep Time: 20 minutes

Bake Time: 25 – 30 minutes

Estimated values per serving:

Calories = 260                      Fat = 2.5 grams                     Points: 5

Gingerbread Cupcakes with Penuche Frosting

Cake Ingredients:

1 ½ cups flour

¼ cup packed brown sugar

1 teaspoon cinnamon

¾ teaspoon ground ginger

½ teaspoon baking powder

½ teaspoon baking soda

2 tablespoons vegetable oil

½ cup water

¼ cup unsweetened apple sauce

½ cup molasses

¼ cup egg substitute

12-cupcake baking pan


  1. In a mixing bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda.
  2. Add vegetable oil, water, apple sauce, molasses and egg substitute and beat with an electric mixer on low to medium speed until combined.
  3. Insert cupcake liners into cupcake pan and coat with cooking spray.
  4. Pour batter into cupcake holders and bake for 25-30 minutes ir until a toothpick inserted near the center comes out clean.
  5. Cool on a rack until cupcakes are room temperature.

Frosting Ingredients:

½ cup fat free half and half

1 tablespoon butter

1 cup packed brown sugar

1 teaspoon vanilla

3 ½ cups confectioner’s sugar – sifted


  1. Sift confectioner’s sugar into a mixing bowl and set aside.
  2. In a saucepan, stir together half and half, butter and brown sugar.  Heat on medium until mixture is hot and bubbly.  Remove from heat and stir in vanilla.
  3. Turn mixer on medium speed and slowly add hot brown sugar mixture to confectioner’s until combines.  Beat on high speed for 1 minute.
  4. Allow frosting to cool and stiffen for about 5 minutes.
  5. Spoon frosting into a pastry bag with a decorative tip.  Squeeze frosting onto cupcakes and serve.

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