Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe
Turn sugar cookie dough into cupcakes. Really! Just add carrots and a few extra ingredients and slather with creamy frosting.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Cooling rack
- Hand mixer
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Whisk
- Saucepan
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ 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
- 7 tablespoons unsalted or salted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
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