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Gingerbread Cupcakes with Cookie Butter Frosting

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Pillsbury Kitchens
Updated Mar 7, 2014
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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
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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

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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