Carrot Cake Cookie Cups With Cream Cheese Frosting

Delicious carrot cake cookies baked in mini muffin cups, make a perfect holder for fluffy cream cheese frosting. If you need a cheap easy dessert for a party or potluck, this is a winner!


  • Box of carrot cake cake mix
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1 Container of cream cheese frosting


Preheat oven to 350 degrees. Line mini muffin pan with mini muffin liners.

In a mixing bowl, beat cake mix, butter, and egg on low speed until combined and then on medium speed for about 2 minutes.

Drop 1 Tbsp of dough into each lined muffin cup. (I used a cookie scoop which made this process pretty speedy.)img_4734Bake for 12-14 minutes. Let cookies cool for 1 minute. While the cookies are still in the pan, use the back of a teaspoon and press down in the center of each cookie, making a well. Remove cookie cups (still in their liners) to cool on a wire rack.

img_5175Dump the container of cream cheese frosting into a mixing bowl and beat for 2-3 minutes, or until light and fluffy.

Fill a piping bag or a frosting decorating device with frosting and pipe frosting into the well of each cookie cup.img_5185I ended up with 32 filled cookie cups with some frosting left over.



One Comment Add yours

  1. chefkreso says:

    Looks awesome šŸ˜Š


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