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Once baked, Carrot Cake Cookie Cups get filled with cream cheese frosting and topped with sparkly orange sugar! Perfect for Easter!

Carrot Cake Cookie Cups

  • Author: Melissa Riker
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


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 (1/2 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