Frosted Cookie Cups

Prep time: About 1 1/2 hours

To make the Vanilla Buttercream Frosting: In a stand mixer using the paddle attachment or in a large bowl using a hand-held mixer, beat butter on medium-high until light and fluffy, about 2 minutes. Add sugar in 4 batches, mixing on low after each addition and scraping the sides of the bowl as necessary. Add cream, vanilla, and salt and beat, adding more cream as needed, until fluffy and smooth, 1 to 2 minutes. Transfer to a piping bag.

To make the Chocolate Buttercream Frosting: In a stand mixer using the paddle attachment or in a large bowl using a hand-held mixer, beat butter on medium-high until light and fluffy, about 2 minutes. Add sugar in 4 batches, mixing on low after each addition and scraping the sides of the bowl as necessary. Add cocoa powder, mixing until incorporated. Add cream and salt and beat, adding more cream as needed, until fluffy and smooth, 1 to 2 minutes. Transfer to a piping bag.

To make the Lemon Buttercream Frosting: Zest lemons. Juice lemons to yield 2 tablespoons juice. Set zest and juice aside.

In a stand mixer using the paddle attachment or in a large bowl using a hand-held mixer, beat butter on medium-high until light and fluffy, about 2 minutes. Add sugar in 4 batches, mixing on low after each addition and scraping the sides of the bowl as necessary. Add cream, salt, zest, and juice and beat, adding more cream as needed, until fluffy and smooth, 1 to 2 minutes. Add yellow food coloring as desired, if using. Transfer to a piping bag.

To assemble and serve the Frosting and Cookie Cups: Pipe frostings into small cups, 8 cups per flavor. Refrigerate until ready to serve.

Just before serving, add cookies and garnish with sparkling sugar, jimmies, other cake and cookie decorations, or a combination.

Per order/serving size:

Makes 24

Recipe/Image courtesy of Jill Silverman Hough.