Mini Red Velvet Cookie Cups

Mini Red Velvet Cookie Cups - Triple Chocolate Kitchen

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.

Red Velvet Cookie Cups

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!

Bite-Sized Red Velvet Cookie Cups


Mini Red Velvet Cookie Cups

Delicious little bites of red velvet with a cream cheese filling.


Cookie Dough:

  • 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
  • Sprinkles


  1. In a large bowl mix together the cake mix, eggs, butter vanilla extract and corn starch. Add the powdered sugar and mix well.
  2. 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.
  3. Bake at 350 for about 9-11 minutes. Do not overbake.
  4. If the indentation is not there anymore use the end of a wooden spoon to make one.
  5. While the cookie cups are cooling, cream together the butter, cream cheese, and vanilla.
  6. Add the powdered sugar slowly to the creamed mixture until well combined.
  7. Use a pastry bag to fill each cookie cup (I used a star tip) and decorate with sprinkles.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

17 thoughts on “Mini Red Velvet Cookie Cups

  1. Yum!!! Sounds good! I’m very familiar with your stash of cookies in the freezer (haha!), and wish I could sneak one of these cupcakes now! Haha:)

    • Haha, oh man, remember all those times we were kids and would sneak cookies out of the freezer? I say “kids” hahaha but we would probably *still* be sneaking cookies from my mom’s freezer if we lived close enough! :-p

  2. Great idea! I’m allergic to red food dye, so I think I’d go with carrot cake on this one, especially with that cream cheese frosting Cute!

  3. Love the idea of these mini muffin cookies. I can just taste the carrot cake cookies with cream cheese in the center now. And good for you for making them a nice treat without adding too many calories. That was brilliant!

  4. I’m making these for a Christmas cookie exchange. Looks So easy and delicious ! How far ahead can you make these? Also, I’m guessing with the cream cheese they need to be refrigerated. Hoping they’ll be ok to sit out for the exchange.
    I see everyone say they froze left overs. Do you freeze the cup with the filling. I’m going to be strapped for time so trying to find easiest way.

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