Ginger and Molasses Cupcakes with Whipped Cream

Ginger and Molasses Cupcakes with Whipped Cream
Photo: Con Poulos

Sweet molasses offsets the heat of fresh ginger in these warming cupcakes.


  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 8 ounces (2 sticks) unsalted butter, melted

  • 1 ½ cups sugar

  • cup unsulfured molasses

  • 2 large eggs

  • 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. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.

  2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

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