Sweet molasses offsets the heat of fresh ginger in these warming cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 26
Number Of Ingredients 11
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.
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