Pink Champagne Buttercream Cookie Cups

Use a mini muffin pan to make these party-worthy treats.

  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 24



package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

Champagne Buttercream

cup butter, softened
cups powdered sugar
cup pink champagne
to 2 drops red food color


White candy sprinkles, if desired
  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
  • 4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
  • 5 Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
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