*********Compliments of Pillsbury just thought I’d share*************
1 package refrigerated gingerbread cookies
1 cup butter, softened
1 cup cookie butter spread
2 1/2 cups powdered sugar
1/4 cup whipping cream
Pinch of salt
1 Heat oven to 350°F. Place paper baking cup in each of 10 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.
Buy an extra roll of gingerbread cookie dough to make mini gingersnap cookies. They make a great garnish on top of cupcakes.