Ginger and Molasses Cupcakes Recipe

Name: Ginger and Molasses Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/2 cups sugar; 2/3 cup unsulfured molasses; 2 large eggs; 1 cup (2 sticks) unsalted butter, melted; 1/3 cup hot water; 9 ounces (about two 6-inch pieces) fresh ginger, peeled and minced (1 cup); Whipped Cream (unsweetened; page 316); Ground ginger, for dusting

Servings: persons

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
2/3 cup unsulfured molasses
2 large eggs
1 cup (2 sticks) unsalted butter, melted
1/3 cup hot water
9 ounces (about two 6-inch pieces) fresh ginger, peeled and minced (1 cup)
Whipped Cream (unsweetened; page 316)
Ground ginger, for dusting

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking soda, and salt.
4
In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water.
5
Stir in flour mixture until just incorporated, then stir in ginger.
6
Divide batter evenly among lined cups, filling each three-quarters full.
7
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed).
8
Transfer tins to wire racks to cool completely before removing cupcakes.
9
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
10
To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger.
11
Serve immediately.

1147

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 1/2 cups sugar, and more.

Yes, Ginger and Molasses Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger and Molasses Cupcakes

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