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Ginger and Molasses Cupcakes with Whipped Cream

  • Yield: Makes 26
Ginger and Molasses Cupcakes with Whipped Cream

Source: Martha Stewart Living, February 2009


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, melted
  • 1 1/2 cups sugar
  • 2/3 cup unsulfured molasses
  • 2 large eggs
  • 1/3 cup hot water
  • 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
  • 2 cups heavy cream, whipped to soft peaks
  • Ground ginger, for garnish


  1. Make cupcakes as directed in Basic Cupcake How-To, adding molasses before eggs and using water as wet ingredient. Stir minced ginger into batter. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Reviews (2)

  • BellaCucinaMaria 1 Feb, 2009

    I made this recipe last night and it turned out perfectly. Regarding the comment below, I whipped the melted butter with the sugar for about 5 min until it got thick and pale yellow.

  • LizStarr 31 Jan, 2009

    I tried this recipe and it didn't turn out at all. I'm an experienced cupcake baker so I think the problem is with the melted butter. If I try it again, I will used room temp butter instead. Mine sunk in the middle and overflowed the pan around the edges. Very strange. They tasted good however and we filled the holes with the whipped cream but still I was so disappointed after spending the time and effort.

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