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Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe | by Pillsbury.com
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Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe

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

 

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.

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Taken on January 24, 2012