Mini Carrot-Spiced Cupcakes with Molasses Buttercream

Turn sugar cookie dough into cupcakes. Really! Just add carrots and a few extra ingredients and slather with creamy frosting.

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Servings 32

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( 28 ) Ratings

28 Ratings

5 Stars 31%

4 Stars

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 13 )

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Bake-Off® Contest 45, 2012

Natalie Morales

Oakley, California

ingredients 14
Prep Time 35 min
Total Time 1 hr 40 min

Ingredients

Cupcakes

1: roll Pillsbury® refrigerated sugar cookie dough

1: tablespoon LAND O LAKES® Unsalted or Salted Butter, melted

1: tablespoon full-flavor (dark) molasses

2: tablespoons milk

2: teaspoons McCormick® Ground Ginger

1 1/2: teaspoons McCormick® Ground Cinnamon

1/8: teaspoon McCormick® Ground Nutmeg

2: cups shredded carrots

1/2: cup Fisher® Chef’s Naturals® Chopped Pecans

Frosting

7: tablespoons LAND O LAKES® Unsalted or Salted Butter, softened

1: tablespoon full-flavor (dark) molasses

2 1/2: cups powdered sugar

1/2: teaspoon McCormick® Ground Cinnamon

2: tablespoons milk

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Directions

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour.
2 In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup.
3 Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4 To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 55mg; 55%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 16g 16% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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reipe

report Posted Dec. 22, 2012 9:36 AM

i love this idea so much it taste so great and everyone will love them i just know

Melindalou7

report Posted Apr. 11, 2012 11:39 AM

With the exception of the frosting, this was an awful recipe for me! I followed the recipe exactly but clearly something went wrong somewhere because this cupcake did not rise at all. The taste was good, the icing was spectacular, but in the end I had slightly greasy discs that resembled spongy cookies more than they did cupcakes. This is the first time I tried making cupcakes from cookie dough.

Sanchezmj

report Posted Feb. 14, 2012 10:34 AM

They are fantastic, delicious and my favorite carrot cake! Perfect for the office

LizzyGFunk

report Posted Feb. 1, 2012 5:34 PM

The perfect twist to my favorite: CARROT CAKE! LOVE the molasses frosting - so yummy and satisfying! They went fast with my friends and now they are asking me to make more!

cupcakelover11

report Posted Jan. 31, 2012 5:11 PM

I made them for the guys at work.... Now every morning they are asking me when I'll make them again. I'm not a great baker, so I love recipe's that help me fake it!