Gingerbread Cupcakes

Makes 12 Servings


Gingerbread Cupcakes

1½ cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1/2 cup Stevia In The Raw® Bakers Bag
1/3 cup canola oil
3/4 cup unsweetened applesauce
1/2 cup unsulfured molasses
1/2 cup preserved ginger, finely chopped

Vanilla Cream Cheese Frosting

1 (6-ounce) package reduced-fat cream cheese at room temperature
2 tablespoons unsalted butter, softened
1/3 cup Stevia In The Raw® Bakers Bag
2 teaspoons reduced-fat (2%) milk
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar
1 teaspoon lemon juice


Preheat oven to 350° F. Drop paper liners into muffin tin with 12 cups.

In small bowl, whisk together flour, baking powder and soda, ground ginger, cinnamon, cloves, and salt.

In larger bowl, beat eggs, then whisk in Stevia In The Raw® until almost dissolved, 1 minute. Whisk in oil until mixture resembles creamy salad dressing. Add applesauce and molasses and whisk to combine. Mix in chopped ginger. Add dry ingredients and mix until batter is combined. Spoon batter into muffin tin, filling liners almost to top.

Bake for 20 minutes, until toothpick inserted into center comes out clean. Cool cupcakes in the tin for 2 minutes. Unmold and cool cupcakes completely on wire rack.

While cupcakes are baking, in mixing bowl, use hand mixer on medium speed to whip cream cheese and butter until blended and creamy, 2 minutes. In small bowl, whisk Stevia In The Raw® with milk and vanilla until smooth, 1 minute. Add to cream cheese mixture and beat until combined. Beat in confectioners’ sugar, then lemon juice.

Spread tops of cooled cupcakes with Vanilla Cream Cheese Frosting. If desired, add sprinkles or silver dragees for decoration. Serve immediately, or refrigerate for up to 8 hours. Let refrigerated cupcakes stand at room temperature for 20 minutes before serving.

* Cupcakes can be stored in airtight container for 24 hours, or wrapped individually in plastic wrap and frozen for up to 1 month.

Nutritional Information

Calories 240
Fat 12g
Carbohydrates 29g
Protein 4g
Sodium 220mg


Recipe courtesy of

Take Control of Late Night Snacking

That time of night is finally here, when you can sit and just relax after a hectic day. Then it hits you, that craving for a snack. You have done fantastic eating healthfully all day, and then it feels as if it just falls apart at night.  You are not alone. Late night snacking is one of the most common challenges when trying to lose weight. These simple tips can help you take control of your night snacking habit.

  • Eat balanced meals throughout the day. Eating balanced meals can help you to meet all your nutritional needs for optimal functioning and promote satiety.
  • Don’t skip meals. Skipping meals puts your body on high alert that it may not have the fuel it needs and can drive you to over eat later. This puts you at high risk for consuming large dinner portions or overindulging in late night snacks.
  • Don’t keep snack foods in the house. When your resistance is low it can be hard to pass up easy accessible snacks. Keeping temptations out of your home is a simple way to break your late night habit.
  • Keep your hands and mind busy. Try activities like knitting, crosswords, playing computer games, or board games with the family. Keeping busy can help keep you distracted and not thinking about food.
  • Get your exercise. Exercise is not only good for health and weight management, but mood management as well. Exercise can be a great way to blow off steam instead of turning to snack foods.
  • Plan ahead. You can still enjoy a nice treat at night if you plan ahead for a low calorie snack that fits into your caloric needs for the day. These Red Velvet Cupcakes come in at only 160 calories by using stevia to keep sugar and calories low.


Carolyn ReynaudCarolyn Reynaud, MS, RD, LD is a licensed registered dietitian and a paid contributor to She received her BS in nutrition from Michigan State University and her Masters and Certificate in Public Health from Georgia State University. She has experience working in several avenues of health care including corporate wellness, clinical disease management, research, and health promotion. She has been working as a health coach specialist for close to 6 years, where she counsels patients on preventative healthcare and helps them meet their health goals. Follow her on Twitter @ReynaudCari.