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
1
tablespoon full-flavor (dark) molasses
2 1/2
cups powdered sugar
1/2
teaspoon ground cinnamon
2
tablespoons milk
Preparation
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.
