Best Ginger And Molasses Cupcakes Recipes

Ginger and Molasses Cupcakes with Whipped Cream image

Provided by Martha Stewart

Yield Makes 26

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups sugar
2/3 cup unsulfured molasses
2 large eggs
1/3 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

Steps:

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.

Ginger and Molasses Cupcakes image

Provided by Katie Nichols

Categories Cakes

Time 40m

Number Of Ingredients 13

3 c all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 c sugar
2/3 c unsulfured molasses
2 large eggs
1 c unsalted butter, melted
1/3 c hot water
9 oz fresh ginger, peeped and minced (1 cup)
ground ginger, for dusting
WHIPPED CREAM
2 c heavy cream
1/4 c confectioners' sugar, sifted

Steps:

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, and salt. In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in ginger.
2. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed). Transfer tins to wire racks t cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
3. For the whipped cream, whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in airtight container.
4. To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger. Serve immediately.