Gingerbread Cupcakes with Cookie Butter Frosting
Updated Mar 7, 2014
Pillsbury™ refrigerated gingerbread cookie dough makes a great base for these super-easy cupcakes!
Gingerbread Cupcakes with Cookie Butter Frosting
- Prep Time 15 min
- Total 40 min
- Ingredients 7
- Servings 20
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
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
-
Step2Let 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.
-
Step3Bake 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.
-
Step4Meanwhile, 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.
Nutrition
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
3Tips from the
Pillsbury Kitchens
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