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Red velvet cookie cups served on a white plate. One of the cookie cups has had a bite taken out of it, showcasing the tender cookie crust and frosting filling.

Red Velvet Cookie Cups

Chrysti Benner
All you need is four ingredients to make a batch of these lovely and delicious red velvet cookie cups. They're great for Christmas, Valentine's Day, or anytime you need a simple sweet treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Course Dessert
Cuisine American
Servings 24 Servings
Calories 183 kcal

Equipment

Ingredients
  

  • 13.25 ounce red velvet cake mix
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 egg
  • 16 ounce can vanilla frosting (or cream cheese frosting)

Instructions
 

  • Preheat oven to 350F. Spray a 24-well mini muffin pan with nonstick spray and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, butter, and egg. Mix on low speed until combined into a soft dough.
  • Using a small cookie scoop, scoop out rounds of dough into each well of the prepared mini muffin pan.
  • Using the back of a round teaspoon, press an indentation into the center of each round of dough, forming a cup-like shape (If necessary, spray the back of the spoon with nonstick spray to keep it from sticking to the dough). Wash the teaspoon and set aside for later use.
  • Bake in preheated oven for about 12-14 minutes, until the edges are set. The centers will puff up a bit and still be a little soft.
  • Remove from oven and use the back of the round teaspoon to gently press down the puffed-up centers. Let the cookie cups cool in the pan for about 15 minutes, then carefully remove them to a plate or wire rack to cool completely.
  • Once cookie cups are completely cooled, scoop frosting from can into a piping bag fitted with a piping tip (I use a large open star Ateco 825 tip). Squeeze a dollop of frosting into the center of each cookie cup, then serve and enjoy!

Notes

  • A piping bag and tip make it easy to add decorative frosting to the cookie cups, but if you don’t have those, you can add the frosting to a heavy-duty zip-top bag and snip the corner of the bag, then squeeze it through the opening.
  • I use vanilla frosting, but you can also use cream cheese frosting or other white frosting. 

Nutrition

Serving: 1gCalories: 183kcalCarbohydrates: 24gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 167mgPotassium: 62mgFiber: 0.4gSugar: 18gVitamin A: 129IUCalcium: 26mgIron: 1mg
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