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Cupcake Ingredients

2 cups all-purpose flour
1/2 cup wheat germ
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup buttermilk
1 cup unsweetened applesauce
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg

Cream-Cheese Frosting Ingredients

4 ounces cream cheese, softened
4 Tablespoons unsalted butter, softened
2 Tablespoons honey

Directions

Heat oven to 350 deg. F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.

In medium bowl, combine flour, wheat germ, baking soda, cinnamon, baking powder, ginger, and allspice. Combine buttermilk and applesauce in measuring cup. In large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy. Add egg, beating well. Alternate adding flour mixture with buttermilk mixture, beating to combine.

Divide batter among baking liners, and bake 25 minutes. Cool completely.

Prepare frosting: In medium bowl, mix together cream cheese, butter, and honey until smooth.

Nutritional Information

Serving size:	1 cupcake
Yield:	18 cupcakes
Exchanges:	N/A
Nutrition:	142 Calories, 3g Protein, 21g Carbohydrate, 5g Fat

Recipes by Karen Tack and Jacqueline Plant. Copyright © 2001 Gruner + Jahr USA Publishing. Reprinted from PARENTS magazine by permission.

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Last Updated: Monday March 08, 2010 16:48:47
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