Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Ginger and Molasses Cupcakes with Whipped Cream 4.1 (17) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: 26 Sweet molasses offsets the heat of fresh ginger in these warming cupcakes. Ingredients 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 8 ounces (2 sticks) unsalted butter, melted 1 ½ cups sugar ⅔ cup unsulfured molasses 2 large eggs ⅓ 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 Directions 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. 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. 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. Rate it Print