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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

Ingredients

  • 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

Directions

  • 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.
Editor's Note
This recipe does not use eggs.
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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