Carrot Cake Cookie Cups
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They may be bite sized, but these super easy Carrot Cake Cookie Cups are filled with a healthy dollop of cream cheese frosting and they are the perfect way to get your carrot cake fix in a few delicious bites!
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Guys, there is no shame in my game about using a boxed mix or premade dough in recipes. You probably know by now that I’m thisclose with Duncan and Betty and that cute little dough boy. And for good reason: Chocolate Peppermint Cookies. Key Lime Cookie Cups. Two Bite Brownie Cookies. Apple Pie Snickerdoodle Cookie Bars!
So, busy bakers unite for this new easy recipe that starts with a carrot cake cake mix and ends with two cream cheese frosting topped bites of deliciousness!!
Ingredients
- carrot cake mix
- butter
- egg
- cream cheese frosting
Step by step
Really, just stir together the dry carrot cake mix, an egg, a stick of softened butter and BOOM! carrot cake cookie dough!!
Then, just scoop a tablespoon of the dough into two 12-cavity mini muffin pans and bake for about 15 minutes.
Once the carrot cake cookie cups are baked, allow them to cool for a minute or two, then use a wooden tart press or the back of a measuring spoon to create wells in the baked cookie cups.
Fill a piping bag with cream cheese frosting – make your own from scratch or use a tub of frosting – (this is a judgment free zone) – and fill the cookie cups with a pretty dollop of frosting. And a sprinkling of sparkly orange sugar doesn’t hurt either 😉
This super easy treat would be a perfect end to Easter dinner or added to your Springtime brunch! Carrot cake is one of the only sweets my hubby likes, so these Carrot Cake Cookie Cups might even make an appearance in November for his birthday. And I don’t think anyone will complain 😉
Shop this recipe!
Want to pick up some of the kitchen tools (and even some of the fun props) that I used to make these Carrot Cake Cookie Cups?
- Wilton Disposable Piping Bags
- Wilton Piping Tips
- KitchenAid Mini Muffin Tin
- Mini Galvanized Cake Stand (similar)
P.S. These are affiliate links, so any purchase made {at NO additional cost to you} helps bring more easy recipes and simple crafts to Shaken Together. Thanks, guys!
You might also like this Loaded Carrot Cake Dip
If you try this recipe please comment and rate it below, I love hearing from you!
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Carrot Cake Cookie Cups
- Total Time: 22 minutes
- Yield: 24 1x
Description
They may be bite sized, but these super easy Carrot Cake Cookie Cups are filled with a healthy dollop of cream cheese frosting and they are the perfect way to get your carrot cake fix in a few delicious bites!
Ingredients
- One box of carrot cake cake mix
- One stick (1/2 cup softened butter)
- 1 large egg
- One tub of cream cheese frosting
- Orange sugar (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare two 12-cavity mini muffin pans with non stick cooking spray.
- In a large bowl, mix together the cake mix, softened butter and egg.
- Place about 1 tablespoon of dough in each well of the muffin pans.
- Bake for 12-14 minutes.
- Allow cookie cups to cool for about 1 minute.
- Use a tart press/tart tamper or the back of a rounded measuring spoon to press down gently in the center of each cookie cup, creating a well.
- Allow cookie cups to cool completely.
- Fill a piping bag with cream cheese frosting.
- Pipe a pretty swirl of frosting in each cookie cup and garnish with sparkly orange sugar.
- Store any leftovers in an air tight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 11 g
- Sodium: 42.8 mg
- Fat: 7.1 g
- Carbohydrates: 12 g
- Protein: 0.4 g
- Cholesterol: 17.9 mg
These look so delicious!! I love the idea of making carrot cake into cupcakes 🙂
So cute and creative!
so good I made these for a family get together they were a big hiy and so easy to make
if made a day ahead should they be refrigerated.
if made a day ahead should they be refrigerated
would like to make 2 days ahead before I serve them should I ref them