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Gingerbread Cupcakes with Cookie Butter Frosting

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Gingerbread Cupcakes with Cookie Butter Frosting
  • Prep 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 20
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Pillsbury™ refrigerated gingerbread cookie dough makes a great base for these super-easy cupcakes!
Updated Mar 7, 2014

Ingredients

Cupcakes

  • 1 roll (30 oz) refrigerated Pillsbury™ Gingerbread Cookie Dough
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Buy an extra roll of gingerbread cookie dough to make mini gingersnap cookies. They make a great garnish on top of cupcakes.

Nutrition Information

420 Calories, 24g Total Fat, 4g Protein, 46g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
420
Calories from Fat
220
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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