Carrot Cake Cookie Cups
Prep Time
15mins
Time to Table
1hr 15mins
Servings
36
shop Daisyprint recipe
Ingredients
- 21.4 ounce box carrot cake mix
- 1 cup Daisy Sour Cream, divided
- 1 large egg
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cinnamon
Ingredients
- 21.4 ounce box carrot cake mix
- 1 cup Daisy Sour Cream, divided
- 1 large egg
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cinnamon
Directions
- Heat the oven to 350 degrees. Coat 36 mini muffin cups with nonstick cooking spray.
- Empty the contents of the carrots and raisin pouch from the cake mix into a small bowl. Cover with hot tap water and let stand for 5 minutes. Drain well.
- Combine the cake mix, 3/4 cup sour cream and egg in a large bowl. Beat at medium speed for 1 to 2 minutes or until blended. Stir in the drained carrots and raisins. Spoon the batter into the muffin cups.
- Bake for 12 to 16 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack, press an indentation into the center of each cookie cup with the handle of a wooden spoon. Let stand until cool enough to handle and gently remove from the pan. Cool completely.
- Beat the cream cheese, 1/4 cup sour cream, butter and vanilla in a medium bowl at medium speed until blended. Slowly beat in the powdered sugar.
- Spoon or pipe into the indented center of the cookie cups. Sprinkle with the pecans and cinnamon.
- Calories:169
- Cholesterol:36
- Protein:2
- Sodium:138
- Total Carbohydrate:21
- Total Fat:8