Carrot Cake Cups Recipe

I LOVE CARROT CAKE. I mean, I really, really love carrot cake - and all things carrot-cake related! I've shared carrot cake recipes in the past, but this Carrot Cake Cups Recipe is a lot different and I just know that you are going to love it even more than the other variations I have shared over the years!

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Carrot Cake Cups Recipe

These little carrot cake cups are similar to the Valentine's Day Sugar Cookie Cups recipe I shared with you all a while back, but it is actually CAKE instead of sugar cookies this time! 

Baker's Note: Full disclosure, a box of carrot cake seems impossible to find today! So I used a spice cake, which is delicious, too! Crazy times at the grocery store! The tip I used was 1M.

Carrot Cake Cups Recipe

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How to Make this Carrot Cake Cups Recipe

Ingredients needed to make this Carrot Cake Cups Recipe: 

• 1 box, 15.25 oz, carrot cake mix
• ½ cup, 1 stick, butter, melted
• 1 egg
• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• 1-½ cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons chopped walnuts

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Directions for making this Carrot Cake Cups Recipe: 

Preheat oven to 350 and grease 2 regular size muffin tins with nonstick cooking spray. Set aside. 

Add cake mix, melted butter and egg to a mixing bowl and mix well until combined.

 

Dough will be thick and stiff. Use a tablespoon portion scoop and then roll dough between the palm of your hands to create a ball. Place 1 ball in each muffin cup. 

 

Bake for 12-14 minutes. Remove from oven and use a tart shaper or tablespoon scoop to gently press a divot into each cookie.

Let stand for 2 minutes to cool and remove from pan to cool completely on a wire rack. 

To make icing, add cream cheese and butter to a mixing bowl and beat until combined well.

Add powdered sugar and vanilla and beat until combined.

Place icing into a pastry bag fitted with a large star tip.

Pipe icing into each cup and sprinkle with chopped nuts.

 

Serve immediately or cover and store at room temperature until ready to serve. 

This Carrot Cake Cups Recipe makes 26.

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Carrot Cake Cups Recipe

Print

Carrot Cake Cups

Author Jennifer

Ingredients

• 1 box 15.25 oz, carrot cake
• ½ cup 1 stick, butter, melted
• 1 egg
• 4 ounces cream cheese softened
• ¼ cup butter softened
• 1-½ cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons chopped walnuts

Instructions

1. Preheat oven to 350 and grease 2 regular size muffin tins with nonstick cooking spray. Set aside.
2. Add cake mix, melted butter and egg to a mixing bowl and mix well until combined. Dough will be thick and stiff. Use a tablespoon portion scoop and then roll dough between the palm of your hands to create a ball. Place 1 ball in each muffin cup.
3. Bake for 12-14 minutes. Remove from oven and use a tart shaper or tablespoon scoop to gently press a divot into each cookie. Let stand for 2 minutes to cool and remove from pan to cool completely on a wire rack.
4. To make icing, add cream cheese and butter to a mixing bowl and beat until combined well. Add powdered sugar and vanilla and beat until combined. Place icing into a pastry bag fitted with a large star tip. Pipe icing into each cup and sprinkle with chopped nuts. Serve immediately or cover and store at room temperature until ready to serve.
5. This Carrot Cake Cups Recipe makes 26.

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