Shoo Fly Cupcakes
Dive into the delightful fusion of heritage and indulgence with these Shoo Fly Cupcakes—miniature versions of the classic Pennsylvania Dutch pie! Perfectly moist and warmly spiced, these cupcakes feature a rich molasses-infused batter topped with buttery, crumbly streusel that’s irresistibly sweet. A clever blend of ground cinnamon, nutmeg, and unsulfured molasses lends a rustic charm and depth of flavor, balanced by the tender crumb structure. Easy to prepare and ready in under an hour, these nostalgic treats are ideal for tea time, dessert, or a cozy fall gathering. Elevate your baking repertoire with this comforting, old-fashioned dessert reimagined as a handheld delight!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup light brown sugar
- 0.5 cup unsalted butter, cold and cubed
- 1 teaspoon baking soda
- 1 cup boiling water
- 0.75 cup unsulfured molasses
- 1 unit large egg, beaten
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, ground cinnamon, ground nutmeg, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Reserve 3/4 cup of the crumb mixture in a separate bowl for the topping.
In another bowl, dissolve the baking soda in the boiling water. Stir in the molasses until fully combined.
Pour the molasses mixture into the larger portion of the crumb mixture, stirring until smooth.
Whisk in the beaten egg until the batter is well combined.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Sprinkle the reserved crumb mixture evenly over the top of each cupcake to create the crumb topping.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve at room temperature or slightly warmed. Enjoy your Shoo Fly Cupcakes!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 516.9 g | 188% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 277.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 557 mg | 43% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3195 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
