Holiday Gingerbread Cupcakes

• 2/3 cup sugar
• 1/2 cup canola oil
• 2 egg whites
• 1 egg
• 1 cup unsweetened applesauce
• 1 cup molasses
• 1-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 2-1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1-1/3 cups reduced-fat whipped topping

1. In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Just before serving, top each cupcake with 1 tablespoon whipped topping.

sugar, canola oil, egg whites, egg, unsweetened applesauce, molasses, flour, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground allspice, salt, topping

Taken from www.tasteofhome.com/recipes/holiday-gingerbread-cupcakes/ (may not work)