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.

  • prep time 35 min
  • total time 1 hr 40 min
  • ingredients 14
  • servings 32

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
  • 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.
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