Cupcake Tuesday-Molasses Cupcakes

These cupcakes may seem strikingly similar to my post about Oatmeal Cream Pie Cupcakes, but they are not the same, just slightly similar.

Certain things happen when I decide to not go to grocery store to buy more ingredients.  Things get interesting when I make myself make-do with what I have.  I've recently moved and decided to do just this.  I had all the basics just nothing fancy.  I did have molasses, and I did have brown sugar so I went for it.

I took my base recipe and replaced some of the sugar with molasses and adding a touch more flour.  Easy as that.

Here we go.

Molasses Cupcakes

2 sticks butter

1/2 cup sugar

1/2 cup molasses

vanilla

2 eggs

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon

salt

1 cup sour cream

Preheat the oven to 350.

Start with some room temperature butter and give it a nice beating with a mixer.  Add the sugar, molasses and vanilla and mix until fluffy.

Add the eggs, one at a time, and mix until well incorporated.

In a small bowl add the flour and the baking soda, baking powder, salt, cinnamon and nutmeg.

Start by adding 1/3 of the dry ingredients to the wet ingredients.  The add 1/2 cup of sour cream.  Add another third of the dry ingredients followed by the last half off the sour cream.  Finally, add in the last third of the dry ingredients  and mix until just incorporated.

Scrape down your sides to make sure everything is in there and give it all one last mix.

Using a 2 oz. ice cream scoop or spoons, scoop the cupcakes into two lined pans.

Bake for 18 minutes or until a toothpick comes out clean.

Let cool.

Brown Sugar Cream Cheese Frosting

adapted from Joy The Baker

2 8 oz blocks room temperature cream cheese

1 stick butter

1/2 cup brown sugar

3-4 cups powdered sugar

In a medium bowl add the cream cheese and the butter and mix until slightly fluffy.  Add the brown sugar in and continue to mix until smooth.

Once the mixture has smoothed out slowly add in powdered sugar until the frosting has a stiff consistency, you want the frosting to be able to stand up.

Scoop the frosting into a piping bag (mine was fitted with a large, round tip).

Pipe onto cooled cupcakes and do not hesitate to enjoy!

Cupcake Tuesday-Oatmeal Cream Pie Cupcakes

Remember forever and a day ago when I shared this photo with you in my Instagram Wrap Up?



These are some oatmeal cream pie cupcakes that I created when I found out that it was "Oatmeal Cookie Day."  I was so excited when they worked out because they involved A LOT of editing to my standard recipe, but they were delicious!

When I was sharing them with my friends I got a comment that they "smelled just like a Hostess."  That was the best comment of the night because that was most definitely my inspiration.

I remember in middle school my teacher would always bring in Oatmeal Cream Pies for "Pi Day."  They were always my favorite, and now these are even better!

I mean you can't really go wrong with molasses, brown sugar and marshmallow cream all in one bite, right?

Well, here you go, sorry for making you wait SO long for the recipe!  Enjoy!

Molasses Oatmeal Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

3/4 cups brown sugar

1/4 cups molasses

3 eggs

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 cups oatmeal

2 1/4 cups flour

1 cup sour cream

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

Preheat oven to 350 and line two cupcake pans with cupcake liners.

In a medium bowl start by whipping the softened butter and the brown sugar until light and fluffy.  Add the molasses, mix until combined. Add the eggs, one at a time.  Add the vanilla and the cinnamon, adding them at this stage gives them the best chance to be well incorporated into the cake batter.

Once the eggs are incorporated, add the oatmeal.  Mix this until all of the oatmeal is coated in the wet mixture.  This helps with the texture of the oatmeal, making it softer in the final cake product.

Add in 1/3 of the flour, mix until just incorporated, then add in half of the sour cream followed by another 1/3 of the flour and the baking soda, baking powder and salt.  Add the last half of the sour cream followed by the flour.  Mix until just combined.  Scrape the sides of the bowl and mix one last time to make sure that everything is well incorporated.

Scoop out the cupcake batter into the cupcake liners.  The easiest way to do this is to use a 2 oz. ice cream scoop, if you have one on hand. Bake for 15-18 minutes or until a toothpick comes out clean (make sure to test the one in the middle).

Marshmallow Cream Cheese Frosting

adapted from How Sweet Eats

8 ounces room temperature cream cheese

1 1/2 cups marshmallow fluff

2-3 cups powdered sugar

1-2 teaspoons cream (optional)

Whip the cream cheese in a medium size bowl until smooth.  Add in the marshmallow fluff and blend together.

Slowly add in the powdered sugar until you have reached the desired consistency.  If you need to thin it out a bit add a touch of cream, if you need more powdered sugar keep adding until you reach a thicker consistency (make sure to keep tasting so that it doesn't get too sweet).

Scoop the frosting into a piping bag fitted with a large round tip.

Once the cupcakes have cooled piped the frosting onto the cupcakes (I just do one "blob" in the middle, it gives it a nice twist at the top).

Enjoy!