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Shoofly Cupcakes

These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 4 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1 cup molasses


  • Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
  • Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 each: 248 calories, 8g fat (5g saturated fat), 20mg cholesterol, 219mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Kelle
    Nov 26, 2019

    I loved the recipe...I halved it and made it in a loaf pan and increased the time accordingly....came out wonderfully!

  • tresay
    Jul 11, 2019

    No comment left

  • flipperpie
    Nov 9, 2018

    Just made these—they do not disappoint. They are very easy to make and they are moist and delicious. I cut the recipe in half and it yielded 16. Just enough for my husband and me, plus I can make them for my son who is highly allergic to eggs. I will be making theses again and again. Thanks for a great recipe.

  • bigsam-1
    Sep 29, 2018

    No comment left

  • abrimmer
    Jul 26, 2017

    These are amazingly easy and delicious! They have a lovely molasses flavor. I used mild molasses and added in some ginger and cinnamon. I also made 1/4 of the recipe, which gave me 7 cupcakes. I made 6 in the oven (about 16-18 minutes), and the single I did in a small ramekin in the microwave. I cooked that one on high for about 30 seconds. Came out perfect and my husband enjoyed that warm as a morning snack. They remind me of a molasses cookie, so yummy can comforting. Definitely a keeper!

  • 2124arizona
    May 8, 2017

    These remind me of a big soft molasses cookie! Yummy!

  • MizUnikorn
    May 2, 2016

    Pretty easy cupcakes and I was kind of surprised how much I liked them. Definitely worth making again.

  • KristineChayes
    Dec 12, 2015

    Excellent cupcakes! I followed the recipe as written, no changes, to retain the authentic Shoofly taste and was not disappointed. The cupcakes are very moist, but not gooey, nice molasses taste, perfect! These cupcakes will most definitely become a family favorite.

  • sls5456
    Oct 20, 2015

    I make Shoofly pies but will make these cupcakes from now on. They are delicious!

  • tammycookblogsbooks
    Oct 9, 2015

    These cupcakes turned out great. They are very moist & delicious. I like molasses but it seemed 1 cup would be too strong. I only used 1/2 cup of molasses. Next time I will try to reduce the sugar. They are not too sweet, I just like to limit the sugar in foods. My daughter made these with 3/4 cup of molasses & they were even more moist and still not too strong on molasses.