ginger and molasses cupcakes

★★★★★ 1
a recipe by
Katie Nichols
Thousand Oaks, CA

These cupcakes are a bit spicy packed with fresh ginger and are perfect for cold weather.

★★★★★ 1
serves 26
prep time 20 Min
cook time 20 Min

Ingredients For ginger and molasses cupcakes

  • 3 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 1 1/2 c
    sugar
  • 2/3 c
    unsulfured molasses
  • 2
    large eggs
  • 1 c
    unsalted butter, melted
  • 1/3 c
    hot water
  • 9 oz
    fresh ginger, peeped and minced (1 cup)
  • ground ginger, for dusting
  • WHIPPED CREAM
  • 2 c
    heavy cream
  • 1/4 c
    confectioners' sugar, sifted

How To Make ginger and molasses cupcakes

  • 1
    Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, and salt. In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in ginger.
  • 2
    Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed). Transfer tins to wire racks t cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • 3
    For the whipped cream, whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in airtight container.
  • 4
    To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger. Serve immediately.

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