Shoofly Cupcakes with Cinnamon Crumb Icing
Lots of flavors throughout this cupcake–from the cake to the icing, it’s sure to be a family favorite!
Golden Barrel Light Brown Sugar
Golden Barrel Coconut Oil
Golden Barrel Supreme Baking Molasses
(salted butter was used in this recipe)
Golden Barrel confectioners’ sugar
crumbs (from reserve)
pinch of salt
milk or cream
Preheat oven to 350 degrees. Prepare cupcake tins with paper liners
Make the crumbs by mixing first 4 ingredients (flour, sugar, coconut oil, butter) together and set aside 2 cups of mixture for later use.
Whisk together boiling water, molasses, and baking soda.
Add crumbs (keeping reserved crumbs aside) and whisk together into batter. Batter will be very thin.
Spoon batter into prepared cupcake tins. Fill 3/4 full. Sprinkle each cup with 1-2 tablespoons reserved crumbs.
Bake 18 minutes. Cool on wire rack.
Whip all ingredients in mixer until well combined and fluffy.
Pipe frosting onto cooled cupcakes and sprinkle with remaining reserved crumbs.
Recipe was created and baked by
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