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Pink Champagne Buttercream Cookie Cups

Pink Champagne Buttercream Cookie Cups
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 24
Use a mini muffin pan to make these party-worthy treats.
By Arlene Cummings
Updated April 27, 2021



  • 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)

Champagne Buttercream

  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1/4 cup pink champagne
  • 1 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.

  • For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
  • Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.

No nutrition information available for this recipe
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