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Shoofly Cupcakes Recipe
Shoofly Cupcakes Recipe photo by Taste of Home

Shoofly Cupcakes Recipe

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4.5 24
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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! —Beth Adams, Jacksonville, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Shoofly Cupcakes in Country Woman January/February 2003, p29

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

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 23, 2015

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

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 29, 2014

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

MY REVIEW
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."

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