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!


  • One box of carrot cake cake mix
  • One stick (½ cup softened butter)
  • 1 large egg
  • One tub of cream cheese frosting
  • Orange sugar (optional)


  1. Preheat oven to 350 degrees F.
  2. Prepare two 12-cavity mini muffin pans with non stick cooking spray.
  3. In a large bowl, mix together the cake mix, softened butter and egg.
  4. Place about 1 tablespoon of dough in each well of the muffin pans.
  5. Bake for 12-14 minutes.
  6. Allow cookie cups to cool for about 1 minute.
  7. 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.
  8. Allow cookie cups to cool completely.
  9. Fill a piping bag with cream cheese frosting.
  10. Pipe a pretty swirl of frosting in each cookie cup and garnish with sparkly orange sugar.
  11. Store any leftovers in an air tight container.


  • 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




Its easy! I will show you how.

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  1. Crystal says

    These look so delicious!! I love the idea of making carrot cake into cupcakes 🙂

  2. Rachel Rockwell says

    So cute and creative!

  3. Laura says

    so good I made these for a family get together they were a big hiy and so easy to make

  4. lil says

    if made a day ahead should they be refrigerated.

  5. lil says

    if made a day ahead should they be refrigerated

  6. lil says

    would like to make 2 days ahead before I serve them should I ref them