The February 2009 issue of Martha Stewart Living featured a cupcake bonanza. So many different flavors, and I’ve been meaning to make some for ages. So last night I decided Recipe-A-Day Week needed a dessert, and I made the Ginger and Molasses cupcakes because a) most of the others called for buttermilk, which I didn’t have on hand, and b) they seemed more interesting and sophisticated than my usual cakey goods.

These cakes were seriously delicious, like gingerbread, but mine sunk in the middle. The recipe calls for melted butter, which I don’t see often in cake recipes (usually it’s just softened). A couple of comments on the website addressed this, and I think I’d recommend beating the sugar and butter together for longer (like 5 minutes) to really whip them up.

The original recipe makes 26 cupcakes, so I halved it for my purposes. I’ve posted the halved version, you can find the original on the website.

Ginger and Molasses Cupcakes with Whipped Cream (adapted from Martha Stewart Living)
Makes 13
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