- Heat molasses, sugar, shortening, ginger, and cinnamon to boiling point while stirring constantly. Then let cool to lukewarm stage.
- Sift soda and flour together. Stir into the cooked mixture alternately with sour cream and eggs.
- Bake in lined or greased cupcake tins at 350°F for 15 to 20 minutes.
- Frost the cooled ginger cupcakes with whipped vanilla frosting.