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These moist old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store them out of sight. Somehow, we always figured out her hiding places!
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Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 serving (1 each) equals 248 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 219 mg sodium, 43 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Shoofly Cupcakes in Country Woman January/February 2003, p29
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Reviewed on Dec. 15, 2012 by cojon
Forgot, I also added a 1/8 t. each of ground ginger and nutmeg.
Reviewed on Dec. 13, 2012 by cojon
Made this because it is eggless. I also halved the recipe since this is the first time making it.It is DELICIOUS!! Changes I made were for 1/2 c molasses, I used 2 T molasses, 1/3 c sorghum and the remaining amount in honey. Baked them an add'l 10 minutes at 325. Used my texas-sized muffin pan and made 7 Texas-sizedcupcakes. Absolutely delicious.
Made this because it is eggless. I also halved the recipe since this is the first time making it.It is DELICIOUS!! Changes I made were for 1/2 c molasses, I used 2 T molasses, 1/3 c sorghum and the remaining amount in honey. Baked them an add'l 10 minutes at 325. Used my texas-sized muffin pan and made 7 Texas-sized
cupcakes. Absolutely delicious.
Reviewed on Apr. 14, 2012 by Queenmumv66
Followed recipe to T, tasted too much like molasses, no one liked them, had to throw away.
Reviewed on Dec. 01, 2011 by chocolateLover001
I don't like molasses, but my family does, so I tried these cupcakes. They were amazing! I couldn't stop eating them. They did have a molasses taste though.
Reviewed on May. 30, 2011 by Spiffy64
These were good, they basically tasted like gingerbread cake...I added pumpkin pie spice as suggested and it was a good addition. The yield on the recipe was a little off, I ended up with about 3 dozen cupcakes. So I suggest halfing it...I liked how the cupcakes were different than traditional cupcakes. They were sweet without being overbearing, the topping was original and really good.
Reviewed on Jan. 21, 2011 by jennmarie77
These were so good, I couldn't stop eating them. Will definitely be making them again.
Reviewed on Oct. 19, 2010 by ubgray
I added spices like cinnamin and cloves and nutmeg and ginger and also raisins! They are very tasty and I enjoyed serving them with cinnamon honey butter and tea! Great easy recipe and with no eggs
Reviewed on Sep. 26, 2010 by Piper2010
I use 3 1/2 cups of wheat flour and 1/2 cup of ground flaxseed. I did add the pumkin pie spice and a little sugar on top as I read someone else did....these was amazing !!! Even my 2 yr ate the cupcakes. The only thing I would do different is not keep a whole cup back, for me it was too much...maybe only 1/2 cup for the sprinkle on top.
Reviewed on Sep. 11, 2010 by lsanders31
Really great taste. Bought a batch to work and people raved about them for days. Will bake again
Reviewed on Sep. 06, 2010 by Miss Jen
It is absolutely silly how good these are! I had my doubts with using only baking soda and the batter was very loose but the came out great. I added 1 tsp. pumpkin pie spice and my husband said they are now his favorites. I have seen him eat three tonight, and i know he has snuck some more! Perfect for my girls lunch boxes with no messy frosting. Try them, you will be happy :)
Reviewed on Feb. 16, 2010 by booksandjazz
Looks scrumptious and on my menu for an upcoming event -- my only question is what kind of molasses did you use? ? And did you use light or dark brown sugar??
Reviewed on Feb. 15, 2010 by singingchocolatefrogs
I took these to church, thinking the kids would prefer the regular cupcakes and the grownups would like these better, but the kids took almost all of these before the regular ones! Very tasty, you could add ginger, or cinnamon and nutmeg too!
Reviewed on Feb. 14, 2010 by marcelina1953
mummm good.. with a side milk yummo!my husband and daughter loved it.. thank you for this recipe..I plan to share this with friends and family..aloha from Hawaii
mummm good.. with a side milk yummo!
my husband and daughter loved it.. thank you for this recipe..
I plan to share this with friends and family..
aloha from Hawaii
Reviewed on Feb. 01, 2010 by meladolph
These are so tasty. I made this recipe yesterday and added sprinkled the top with more sugar...delicous!
Reviewed on Jan. 26, 2010 by wragz
These are awesome! Light and fluffy and no need to make icing. I had to keep these away from ME!
Reviewed on Nov. 14, 2009 by RHmom
Very moist! I made 26 regular size cupcakes, then put the rest of the batter into a 9x9 pan and have a cake also!
Reviewed on Jan. 02, 2009 by oeg1kallee
these are very moist- I cut the recipe in half and it still made 18 cupcakes. If you like moleasses- you will enjoy the flavor very much. They are light in texture.
Reviewed on Dec. 20, 2008 by lssrls@yahoo.com
These are very good !!
Reviewed on Jul. 29, 2008 by 6s2pt6d4
Made these for my husbands coffee bunch that meet every morning in town. Every one of the cupcakes were gone. I think they liked the molasses taste. Different.
Reviewed on Jul. 28, 2008 by debi22
Reviewed on Jul. 21, 2008 by nana124
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