Shoo-fly Cupcake Recipe

I can not take one ounce of credit for this recipe-it came from a friend, Joyce Lehman, who says she got it from Evie Hostetter.  Recipes passed from friend to friend are the best and this is an incredibly delicious cupcake and gets even better after a day or two. So sit down with a cup of coffee and enjoy!

Mix together and reserve 1 cup to sprinkle on the top

2-1/2 cup All-Purpose Flour

1/2 cup butter, soften

1-1/2 cup brown sugar, packed

1 tsp. baking powder


Add remaining ingredients and beat well:

1 cup brown sugar, packed

1-1/2 c. boiling water

1 tsp. soda


Fill cupcakes 1/2 full and sprinkle top with reserved mixture. Bake at 375 for 25-30 minutes. Yield: 22-24 cupcakes.

Cake: 13″x 9″ pan. Bake 350 for 40-45 minutes.

1 Comment »

  1. Catherine Cooper Said:

    Thank you! You are a sweetheart!


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