Mini Carrot-Spiced Cupcakes with Molasses Buttercream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Turn sugar cookie dough into cupcakes. Really! Just add carrots and a few extra ingredients and slather with creamy frosting.
Ingredients
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
Instructions
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.
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