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Carrot Cake Cookie Cups Recipe -- Family Fresh Meals
4.60 from 5 votes

Carrot Cake Cookie Cups

And here’s the result: Carrot Cake Cookie Cups. They’re like carrot cake, cupcakes, and cookies all rolled up in one tasty treat!
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  • 1 15.25 oz box carrot cake mix
  • 1/2 cup butter melted
  • 1 egg


  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla

Optional Topping

  • Cinnamon
  • Chopped walnuts
  • orange crystal sprinkles


  • Preheat oven to 350. In bowl mix together your cake mix, butter and egg until well blended.
  • Spray a muffin tin with non-stick cooking spray. Taking about 1 Tablespoon of dough, roll into a balls and place in the muffin tins.
  • Bake for about 12-14 minutes or until set, remove from oven and using a teaspoon press middles down to create indent, set aside to cool.
  • Meanwhile to make frosting, in bowl mix together your cream cheese and butter until smooth.
  • Add in your powdered sugar and vanilla and mix until smooth again, add to piping bag and pipe into cooled cookie cups.
  • Sprinkle with a little cinnamon and chopped walnuts if desired.


Nutrition Information:

Calories: 165kcal (8%)Carbohydrates: 10g (3%)Fat: 7g (11%)Saturated Fat: 4g (20%)Cholesterol: 27mg (9%)Sodium: 68mg (3%)Potassium: 9mgSugar: 7g (8%)Vitamin A: 250IU (5%)Calcium: 7mg (1%)Iron: 0.1mg (1%)