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Shoofly Cupcakes

These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies 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
    2 dozen


  • 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


  • 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.
  • Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Editor's Note
This recipe does not use eggs.
Nutrition Facts
1 each: 248 calories, 8g fat (5g saturated fat), 20mg cholesterol, 219mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 2g protein.

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  • Kelle
    Nov 26, 2019

    I loved the recipe...I halved it and made it in a loaf pan and increased the time accordingly....came out wonderfully!

  • flipperpie
    Nov 9, 2018

    Just made these—they do not disappoint. They are very easy to make and they are moist and delicious. I cut the recipe in half and it yielded 16. Just enough for my husband and me, plus I can make them for my son who is highly allergic to eggs. I will be making theses again and again. Thanks for a great recipe.

  • abrimmer
    Jul 26, 2017

    These are amazingly easy and delicious! They have a lovely molasses flavor. I used mild molasses and added in some ginger and cinnamon. I also made 1/4 of the recipe, which gave me 7 cupcakes. I made 6 in the oven (about 16-18 minutes), and the single I did in a small ramekin in the microwave. I cooked that one on high for about 30 seconds. Came out perfect and my husband enjoyed that warm as a morning snack. They remind me of a molasses cookie, so yummy can comforting. Definitely a keeper!

  • 2124arizona
    May 8, 2017

    These remind me of a big soft molasses cookie! Yummy!

  • MizUnikorn
    May 2, 2016

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

  • KristineChayes
    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.

  • sls5456
    Oct 20, 2015

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

  • tammycookblogsbooks
    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.

  • JustiLG
    Jul 23, 2015

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

  • judu
    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?