Mini Carrot-Spiced Cupcakes with Molasses Buttercream

(28)
  11 reviews
  • 35 min prep time
  • 1 hr 40 min total time
  • 14 ingredients
  • 32 servings

Ingredients

Cupcakes

1
roll Pillsbury™ refrigerated sugar cookie dough
1
tablespoon unsalted or salted butter, melted
1
tablespoon full-flavor (dark) molasses
2
tablespoons milk
2
teaspoons ground ginger
1 1/2
teaspoons ground cinnamon
1/8
teaspoon ground nutmeg
2
cups shredded carrots
1/2
cup chopped pecans

Frosting

7
tablespoons unsalted or salted butter, softened
1
tablespoon full-flavor (dark) molasses
2 1/2
cups powdered sugar
1/2
teaspoon ground cinnamon
2
tablespoons milk

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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