Gingerbread Cupcakes with Cookie Butter Frosting

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

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

Directions

  1. 1 Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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