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Shoofly Cupcakes Recipe

Shoofly Cupcakes Recipe

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! —Beth Adams, Jacksonville, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:24 servings


  • 4 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1 cup molasses


  • 1. Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
  • 2. Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.
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.

Reviews for Shoofly Cupcakes

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Reviewed May. 2, 2016

"Pretty easy cupcakes and I was kind of surprised how much I liked them. Definitely worth making again."

Reviewed Dec. 12, 2015

"Excellent cupcakes! I followed the recipe as written, no changes, to retain the authentic Shoofly taste and was not disappointed. The cupcakes are very moist, but not gooey, nice molasses taste, perfect! These cupcakes will most definitely become a family favorite."

Reviewed Oct. 20, 2015

"I make Shoofly pies but will make these cupcakes from now on. They are delicious!"

Reviewed Oct. 9, 2015

"These cupcakes turned out great. They are very moist & delicious. I like molasses but it seemed 1 cup would be too strong. I only used 1/2 cup of molasses. Next time I will try to reduce the sugar. They are not too sweet, I just like to limit the sugar in foods. My daughter made these with 3/4 cup of molasses & they were even more moist and still not too strong on molasses."

Reviewed Jul. 23, 2015

"They were ok but the were REALLY STRONG this recipie is more for people who like a more "interesting" flavor"

Reviewed Jul. 19, 2015

"Are these moist inside? They sound really good! I would not need to add extra spices as they would change the flavor of the authentic PA. Dutch recipe. I make a shoo-fly cake and the bottom stays moist and kind of gooey like the pie, and I wondered if the cupcakes retain that quality also?"

Reviewed Jul. 16, 2015

"Really good. I took the advice of others and added 1/8 teas.of cinnamon, ginger, and nutmeg. The next time I may up it to 1/4 teas. If you like molasses cookies you will like these light cupcakes."

Reviewed Jul. 29, 2014

"I recently made these for a church dinner, and they were a hot item! Everyone loved them!"

Reviewed Aug. 18, 2013

"I used black-strap molasses so they were quite strong tasting. I loved them but people who do not like molasses will probably not like these! They had a nice light texture too. I cut the recipe in half and it made about 15 cupcakes."

Reviewed May. 30, 2013

"I made these last night. They are so yummy. The only thing I changed was added some spices like allspice, cinnamon, nutmeg, and ginger. Everything else I did per instructions. They are fabulous. My husband hates cake, but he at 5 of these last night. lol If you love molasses cookies, you will love these too."

Reviewed Dec. 15, 2012

"Forgot, I also added a 1/8 t. each of ground ginger and nutmeg."

Reviewed Dec. 13, 2012

"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 Apr. 14, 2012

"Followed recipe to T, tasted too much like molasses, no one liked them, had to throw away."

Reviewed Dec. 1, 2011

"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 May. 30, 2011

"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 Jan. 21, 2011

"These were so good, I couldn't stop eating them. Will definitely be making them again."

Reviewed Sep. 26, 2010

"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 Sep. 11, 2010

"Really great taste. Bought a batch to work and people raved about them for days. Will bake again"

Reviewed Sep. 6, 2010

"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 Feb. 16, 2010

"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 Feb. 15, 2010

"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 Feb. 14, 2010

"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 Feb. 1, 2010

"These are so tasty. I made this recipe yesterday and added sprinkled the top with more sugar...delicous!"

Reviewed Jan. 26, 2010

"These are awesome! Light and fluffy and no need to make icing. I had to keep these away from ME!"

Reviewed Nov. 14, 2009

"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 Jan. 2, 2009

"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 Dec. 20, 2008

"These are very good !!"

Reviewed Jul. 29, 2008

"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."

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