Cookie Cups with Cream Cheese Frosting

Prep Time
20 mins.
Cook Time
15 mins.
Recipe by: Madhumita Sathishkumar

These cookie cups look just like cupcakes, just the only difference is the base is a cookie. These soft and delicious cookie cups were made with Eggland's Best shell eggs which turns out too good!

Make This Recipe



1/2 cup butter, softened

1 cup sugar

1 Eggland's Best egg, large

1 teaspoon baking powder

1 teaspoon vanilla

1 1/4 cup flour

Cream Cheese Frosting:

8oz cream cheese

1/2 cup unsalted butter

2 cups powdered sugar

1 teaspoon vanilla extract


1/4 cup raspberries

1/4 cup blueberries


  1. Preheat oven to 350°F. Grease a muffin pan and keep it aside.
  2. In a stand mixer, cream butter and sugar together. Add egg and vanilla and mix well.
  3. Slowly add flour with baking powder and mix for another 30 seconds.
  4. Take a lemon-sized cookie dough and place it into a muffin well and press to form a cup shape, repeat the same for the remaining dough.
  5. Bake for 15 minutes, until golden but still very soft.
  6. Once done, remove from the oven and let it cool. Meanwhile, prepare the cream cheese frosting.
  7. In a stand mixer add butter and cream cheese. Mix at medium speed until completely combined and fluffy.
  8. Gradually add the vanilla extract and powdered sugar little at a time, stopping the mixer to scrape down the sides of the bowl after each addition. Once all of the sugar has been mixed in, the frosting will become thick and creamy.
  9. Fill the piping bag with cream cheese frosting and frost the cooled cookie cups. Top each cookie cup with raspberry and blueberries. Serve & enjoy.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 177
Fat 77
Saturated Fat 112.7g
Cholesterol 496mg
Sodium 93mg
Carbohydrates 38.4g
Dietary Fiber 0.5g
Protein 2.7g