Carrot Cake Cookie Cups
Quick, easy and delicious theses Carrot Cake Cookie cups whip up in a flash and moist, soft, creamy and a perfectly hand-held treat!
Servings: 24 cups
- 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
- Chopped walnuts
Preheat oven to 350.
In bowl mix together your cake mix, butter and egg until well blended.
Spray a 24 count mini muffin tin with non-stick cooking spray.
Taking about 1 Tbs of dough, roll into a ball and place in wells of muffin tin.
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.
Calories: 179kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 22mg | Fiber: 0g | Sugar: 16g | Vitamin A: 250IU | Calcium: 55mg | Iron: 0.5mg