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Gingerbread Cupcakes with Cookie Butter Frosting

(13)

13 reviews

15 min prep time
40 min total time
7 ingredients
20 servings

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

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.

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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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