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Carrot Cake Cups

Carrot Cake Cups


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


  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.