Pillsbury Recommends:

Gingerbread Cupcakes with Cookie Butter Frosting

13 Ratings

13 Reviews

Kitchen Tested

Gingerbread Cupcakes with Cookie Butter Frosting

Prep 15 min
Total 40 min
Ingredients 7
Servings 20

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

By Pillsbury Kitchens

Updated March 7, 2014

Make with

Pillsbury™ Cookie Dough

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

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.

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

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 420
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 10g 50% Trans Fat 3g
Cholesterol: 70mg; 23%
Sodium: 110mg; 5%
Potassium: 20mg; 1%
Total Carbohydrate: 46g; 15%
Dietary Fiber 0g 0% Sugars 19g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 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;