Chocolate-Ginger Cupcakes

Chocolate-Ginger Cupcakes

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From: Diabetic Living Magazine

No ordinary chocolate cake, this family pleaser gets its exquisite flavor from buttermilk and two kinds of ginger.

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • 2⅓ cups cake flour or 2 cups all-purpose flour (see Tips)
  • ⅔ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1¼ cups buttermilk or sour fat-free milk (see Tips)
  • 1 cup granulated sugar or sugar substitute blend equivalent to 1 cup sugar (see Tips)
  • ½ cup canola oil or cooking oil
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 1 tablespoon finely chopped crystallized ginger
  • 1 teaspoon vanilla
  • 1 teaspoon powdered sugar
  • Fresh raspberries (optional)
  • Fresh mint leaves (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger and salt; set aside.
  2. In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.
  3. Fill muffin cups ⅔ full with batter. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.
  • Tips: You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total cake flour or all-purpose flour used.
  • To make 1¼ cups sour fat-free milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1¼ cups total liquid; stir. Let stand for 5 minutes before using.
  • If using sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. Nutrition per Serving with Substitute: same as below, except 171 calories, 22 g carbohydrate. Exchanges: ½ other carb.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 188 calories; 7 g fat(1 g sat); 0 g fiber; 28 g carbohydrates; 3 g protein; 51 mcg folate; 1 mg cholesterol; 13 g sugars; 88 IU vitamin A; 0 mg vitamin C; 66 mg calcium; 2 mg iron; 118 mg sodium; 55 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carb, 1 starch

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