I'm going to be selling cupcakes at the area Sorghum Day Festival....sorghum is similar to molasses. I came across a recipe for Shoo-fly Cupcakes (based on the Shoo-fly pie), a molasses cake with a crumb topping, and thought it would be nice to offer a Sorghum cupcake along with my other flavors....sorghum can be substituted for molasses in recipes, so I'm going to try it...the crumb topping is flour, brown sugar and salt. However, I would like to put a frosting on the cupcakes but have no idea what to use....what would go well with the molasses cupcake....?
Any ideas....????

Here's the recipe for the Shoofly cupcakes to help with the flavor for frosting.....

Ingredients
4 cups all-purpose flour
2 cups packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons baking soda
2 cups boiling water
1 cup molasses (I'm using sorghum)
Directions
In a large bowl, combine the flour, brown sugar and salt. Cut in
butter until crumbly. Set aside 1 cup for topping. Add baking soda
to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved
crumb mixture. Bake at 350° 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. Yield: 2
dozen.

I like lemon and gingerbread together which has quite a molasses taste so maybe try a slightly tart lemon frosting?

I would try baking the topping on its own till brown let it cool. Then frost my cc's then sprinkle the topping on top.

Maybe a creamcheese?

brown sugar buttercream?

cream cheese was my first thought!