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January's Munchie of the Month - Shoofly Cupcakes with Cinnamon Crumb Icing



  • 4 cups all-purpose flour

  • 1 3/4 cups Golden Barrel Light Brown Sugar

  • 1/2 cup Golden Barrel Coconut Oil

  • 1/2 cup butter, softened

  • 2 cups boiling water

  • 1 cup Golden Barrel Supreme Baking Molasses

  • 2 teaspoons baking soda


  • 2 sticks butter, softened (salted butter was used in this recipe)

  • 4 cups Golden Barrel confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 2 tablespoons crumbs (from reserve)

  • pinch of salt

  • 4-6 tablespoons milk or cream



  1. Preheat oven to 350 degrees. Prepare cupcake tins with paper liners

  2. Make the crumbs by mixing the first 4 ingredients (flour, sugar, coconut oil, butter) and set aside 2 cups for later use.

  3. Whisk together boiling water, molasses, and baking soda.

  4. Add crumbs (keeping reserved crumbs aside) and whisk together into a batter. The 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 for 18 minutes. Cool on the wire rack.


  1. Whip all ingredients in a mixer until well combined and fluffy.

  2. Pipe frosting onto cooled cupcakes and sprinkle with remaining reserved crumbs.

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