Shoofly Pie Cupcakes with Cream Cheese Filling are all about the flavors and smells of autumn spices

Shoofly Pie Cupcakes

I wish you could have taste fresh sorghum from the mill. It's pure, smooth, seductive flavor is among my favorites. There's no strong, tart, bitterness to it that may be found in blackstrap molasses. I love to cook with it and as a matter of fact have a pork loin marinating now in a dry rub that will be finished off with a sorghum sauce. Maybe tomorrow you'll see that one!

4 cups all-purpose flour

2 cups packed brown sugar

1/4 teaspoon salt

1 cup cold butter, cubed

2 teaspoons baking soda

2 teaspoons apple pie spice
1 teaspoon salt
2 cups boiling water
1 cup sorghum
In a large bowl, combine the flour, brown sugar, spice, and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and sorghum. (If you can’t find sorghum some have used various favorite syrups.)

Filling

8 ounces cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon sorghum
Mix together the cream cheese, sugar, and sorghum until combined. Shape the mixture into a log (about 1-1/2 inch diameter), with the aid of plastic wrap, and wrap the log tightly. Reinforce with tin foil or place in a plastic freezer bag and freeze for 2 hours or longer, or until firm.
Fill each paper lined muffin cup with a small amount of batter, just enough to cover the bottom of the liner. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffins, placing on top of the cream cheese to cover completely. Sprinkle each muffin with reserved crumb mixture. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Sometimes I serve with a dollop of sweetened whipped cream.