Line the muffin cups with paper liners; the cupcakes won't turn out well without them.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
18 servings (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 6 ingredients in a medium bowl; stir well, and set aside. Beat brown sugar and butter in a large bowl at medium speed of a mixer until light and fluffy. Add molasses and egg, beating well. Add flour mixture to butter mixture alternately with very hot water, beginning and ending with flour mixture; beat well after each addition.

  • Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center of 1 cupcake comes out clean. Let cool in pans 10 minutes on a wire rack; remove cupcakes from pans, and place on wire rack. Poke several holes in the top of each warm cupcake with a wooden pick; brush lemonade concentrate evenly over cupcakes. Let cool completely.

  • Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently. Let stand until glaze sets.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

187 calories; fat 4g; saturated fat 2.2g; protein 2g; carbohydrates 37g; cholesterol 21mg; iron 1.7mg; sodium 180mg; calories from fat 19%; fiber 0.5g; calcium 40mg.
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