Gingerbread Cupcakes with Cookie Butter Frosting

Pillsbury® refrigerated gingerbread cookie dough makes a great base for these super-easy cupcakes!

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12 reviews.
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  • prep time 15 min
  • total time 40 min
  • ingredients 7
  • servings 20
 

Ingredients

Cupcakes

1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
4
eggs

Frosting

1
cup butter, softened
1
cup cookie butter spread
2 1/2
cups powdered sugar
1/4
cup whipping cream
Pinch of salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add eggs; beat with electric mixer on medium speed until well combined and smooth. Spoon into baking cups.
  • 3 Bake 14 to 16 minutes or until toothpick inserted in center of cupcake comes out clean. Remove muffin cups from pan to cooling rack. Cool completely, about 15 minutes.
  • 4 Meanwhile, in large bowl, beat butter and cookie butter with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and salt until fluffy. Place in decorating bag fitted with large star tip. Pipe frosting on top of cooled cupcakes.
  • 1 Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  • 2 Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add eggs; beat with electric mixer on medium speed until well combined and smooth. Spoon into baking cups.
  • 3 Bake 14 to 16 minutes or until toothpick inserted in center of cupcake comes out clean. Remove muffin cups from pan to cooling rack. Cool completely, about 15 minutes.
  • 4 Meanwhile, in large bowl, beat butter and cookie butter with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and salt until fluffy. Place in decorating bag fitted with large star tip. Pipe frosting on top of cooled cupcakes.

EXPERT TIPS

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Expert Tips

Buy an extra roll of gingerbread cookie dough to make mini gingersnap cookies. They make a great garnish on top of cupcakes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
420
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
10g,
10%
Trans Fat
3g
3%
),
Cholesterol
70mg
70%;
Sodium
110mg
110%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.