Dessert: Gingerbread Cupcakes

Looking for a new, easier, way to enjoy gingerbread this winter? Instead of making cut-out cookies, make cupcakes! This recipe is simple, delicious, and fun to decorate.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Gingerbread Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 c. all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1/2 c. vegetable oil
1/2 c. dark brown sugar
2 large eggs
1/4 c. unsulphured molasses (not blackstrap)
1/2 tsp. vanilla extract
1/4 c. water

Instructions

Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, nutmeg and salt.
In a large bowl, whisk together the oil, sugar, eggs, molasses, vanilla and water. Add the flour mixture to the oil mixture and mix until fully incorporated (the batter will be thin).
Divide the batter among the muffin holes (about 3 Tbsp each) and bake until a wooden pick inserted into the center comes out clean, 20 to 22 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add a review for Gingerbread Cupcakes