Back in February, I made Itty-Bitty Strawberry Cookie Cups for #FoodBloggerLove, and the recipe was such a hit that I tried out some other flavors too.
My husband Jim loves red velvet, so of course mini red velvet cookie cups went over really well in our house.
He wished they weren’t so tiny, but that’s a trick I use to make sure we don’t eat so many sweets. I make mini cookies and then put half of the batch in the freezer right away or give some to our neighbors. That way, we can have a cookie or two for dessert without feeling too guilty.
Plus I always have a stash of cookies in the freezer when I need a quick gift or unexpected company.
These mini red velvet cookie cups are super easy to whip up, since they use a cake mix. Check out the strawberry version too, or use your favorite cake mix flavor. Chocolate, spice, and carrot cake would all be really good for this recipe!
Delicious little bites of red velvet with a cream cheese filling.
- 1 box red velvet cake mix
- 2 eggs
- 6 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
- 3/4 cup powdered sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- In a large bowl mix together the cake mix, eggs, butter vanilla extract and corn starch. Add the powdered sugar and mix well.
- Spray mini muffin pans with cooking spray. Add a 1-inch ball of dough to each cup and press in the center slightly to make a "cup" shape.
- Bake at 350 for about 9-11 minutes. Do not overbake.
- If the indentation is not there anymore use the end of a wooden spoon to make one.
- While the cookie cups are cooling, cream together the butter, cream cheese, and vanilla.
- Add the powdered sugar slowly to the creamed mixture until well combined.
- Use a pastry bag to fill each cookie cup (I used a star tip) and decorate with sprinkles.