Shoofly Cupcakes Recipe

4.5 30 41
Shoofly Cupcakes Recipe
Shoofly Cupcakes Recipe photo by Taste of Home
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Shoofly Cupcakes Recipe

Read Reviews
4.5 30 41
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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

Directions

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 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 each: 248 calories, 8g fat (5g saturated fat), 20mg cholesterol, 219mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 2g protein.

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

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Reviews forShoofly Cupcakes

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abrimmer User ID: 3349314 269996
Reviewed 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!"

MY REVIEW
2124arizona User ID: 845443 265726
Reviewed May. 8, 2017

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

MY REVIEW
MizUnikorn User ID: 6372836 247804
Reviewed May. 2, 2016

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

MY REVIEW
KristineChayes User ID: 1441542 239208
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."

MY REVIEW
sls5456 User ID: 2376662 235284
Reviewed Oct. 20, 2015

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

MY REVIEW
tammycookblogsbooks User ID: 7112115 234241
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."

MY REVIEW
JustiLG User ID: 8456861 230089
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
judu User ID: 494285 229840
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
kindlefoster User ID: 1762472 229628
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
JoyW70 User ID: 656777 84139
Reviewed Jul. 29, 2014

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

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