Gingerbread Cupcakes with Cookie Butter Frosting

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

  • 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
  • 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.
  • 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.
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