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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
02/01/2009
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.
Rating: Unrated
01/31/2009
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.