Mini Carrot-Spiced Cupcakes with Molasses Buttercream

By vpitts2004

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

Details

Preparation time 35mins
Cooking time 100mins

Preparation

Step 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.

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.

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.

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.