Total TimePrep: 15 min. Bake: 20 min. + cooling
I loved the recipe...I halved it and made it in a loaf pan and increased the time accordingly....came out wonderfully!
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.
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!
These remind me of a big soft molasses cookie! Yummy!
Pretty easy cupcakes and I was kind of surprised how much I liked them. Definitely worth making again.
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.
I make Shoofly pies but will make these cupcakes from now on. They are delicious!
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.
They were ok but the were REALLY STRONG this recipie is more for people who like a more "interesting" flavor
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?