Amy bio photo


web dev, Society 6 creator, Udemy teacher, traveler, podcastaholic & IFPA-certified pilates lover

Email Twitter

Huge success with a modified version of Martha’s Ginger Molasses cupcakes. Great texture and a true-to-tradition gingerbread taste.

3 cups all-purpose flour (although bread flour works just fine)
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
2/3 cup molasses
2 eggs
1 cup butter, melted
1/3 cup hot water
1 5-inch piece fresh ginger, peeled and minced
1 teaspoon ground ginger

  • Preheat oven to 350° F. Line muffin tins with liners and grease with cooking spray.
  • Whisk together flour, baking soda, ground ginger and salt.
  • In a mixing bowl, combine sugar, molasses and eggs until smooth.
  • Add melted butter and hot water to wet mixture.
  • Stir dry mixture into wet until just incorporated.
  • Fold in fresh ginger by hand.
  • Fill muffin cups (no more than 2/3 full or you’ll have the batter overflow onto the pan!).
  • Bake for 25 minutes, or until centers are set and tester comes out clean. A dollop of homemade whipped cream goes great on top!

Makes ~21 cupcakes.