Carrot Cake Cups

This Carrot Cake Cups Recipe is a fun carrot cake cookies from cake mix made into cookie cups and filled with frosting!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 14

Servings servings

Calories 171kcal

Author Jennifer

Ingredients

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

Instructions

Preheat oven to 350 degrees F 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.

Notes

Please note that the nutritional value I have offered is based off of using a box of Duncan Hines Signature Perfectly Moist Carrot Cake Mix. The nutritional value (re: those pesky calories) will vary depending upon which box of Carrot Cake mix you use!

Nutrition