Shoofly Cupcakes with Cinnamon Crumb Icing

Ingredients

• 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