Skinny Gingerbread Cupcakes With Sweet Cinnamon Glaze

• FOR THE GINGERBREAD CUPCAKES:
• 1/2 cups Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ground Ginger
• 3/4 teaspoons Ground Cloves
• 1/4 teaspoons Salt
• 1/4 cups Granulated White Sugar
• 1/4 cups Canola Oil
• 1 Egg
• 1/3 cups Molasses
• 2/3 cups Low-fat Buttermilk
• FOR THE CINNAMON GLAZE:
• 2/3 cups Powdered Sugar
• 3 teaspoons Water
• 1/2 teaspoons Almond Extract
• 1 teaspoon Cinnamon

1. Preheat the oven to 350 F.
2. In a large mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, ground cloves, and salt.
3. In another large bowl, whisk together the granulated sugar, canola oil, egg, molasses, and buttermilk. Using a spatula, slowly fold the flour mixture, by thirds, into the buttermilk mixture. Mix only until completely blended.
4. Place cupcake liners in a 12-count muffin or cupcake pan and spoon about 2 tablespoons of batter into each liner. Bake for about 15-17 minutes, or until a toothpick comes out clean. When done remove the pan from the oven and set it on a cooling rack. Allow cupcakes to cool completely before glazing.
5. For the sweet cinnamon glaze:
6. In a large mixing bowl, add the powdered sugar, water, almond extract, and cinnamon. Whisk until ingredients are well blended. If the glaze is too thick you can add a bit more water. So while whisking, add more water very slowly, about 1/4 teaspoon at a time until desired consistency is reached.
7. Drizzle the glaze over the top of the cupcakes immediately before serving.

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Taken from tastykitchen.com/recipes/desserts/skinny-gingerbread-cupcakes-with-sweet-cinnamon-glaze/ (may not work)