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Mini Carrot-Spiced Cupcakes with Molasses Buttercream

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  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 32
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Turn sugar cookie dough into cupcakes. Really! Just add carrots and a few extra ingredients and slather with creamy frosting.
Created Apr 24, 2018
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Ingredients

  • 1 roll Pillsbury™ refrigerated sugar cookie dough
  • 1 tablespoon unsalted or salted butter, melted
  • 1 tablespoon full-flavour (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
  • 7 tablespoons unsalted or salted butter, softened
  • 1 tablespoon full-flavour (dark) molasses
  • 2 1/2 cups icing sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk

Steps

  •  
    1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with no-stick cooking spray.
  •  
    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 centre 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 icing 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.

Expert Tips

  • Tip 1
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Nutrition Information

150 Calories, 7g Total Fat, 0g Protein, 21g Total Carbs, 16g Sugars

Nutrition Facts

Serving Size: 32
Calories
150
Total Fat
7g
Saturated Fat
2.5g
Trans Fat
1g
Cholesterol
10mg
Sodium
55mg
Total Carbs
21g
Dietary Fiber
0g
Sugars
16g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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