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!
Servings
3dozen
Servings
3dozen
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350 degrees. Prepare cupcake tins with paper liners
  2. Make the crumbs by mixing first 4 ingredients (flour, sugar, coconut oil, butter) together and set aside 2 cups of mixture for later use.
  3. Whisk together boiling water, molasses, and baking soda.
  4. Add crumbs (keeping reserved crumbs aside) and whisk together into batter. Batter will be very thin.
  5. Spoon batter into prepared cupcake tins. Fill 3/4 full. Sprinkle each cup with 1-2 tablespoons reserved crumbs.
  6. Bake 18 minutes. Cool on wire rack.
Icing
  1. Whip all ingredients in mixer until well combined and fluffy.
  2. Pipe frosting onto cooled cupcakes and sprinkle with remaining reserved crumbs.
Recipe Notes

Recipe was created and baked by Tara’s Treats.

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