Carrot-Ginger Cupcakes with Spiced Cream Cheese
Carrot-Ginger Cupcakes with Spiced Cream Cheese
1 Hr(s) 5 Min(s) (incl. cooling)
20 Min(s) Prep
45 Min(s) Cook
Cupcakes are the hottest trend in baking, and these flavor-packed treats, blanketed with creamy frosting, are sure to be a hit with kids of all ages.
What You Need
Select All
24 servings
Original recipe yields 24 servings
1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1/2 cup chopped walnuts, toasted
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.
3
Spoon batter into 24 paper-lined muffin cups.
4
Bake 15 min. or until toothpick inserted in centers comes out clean. Cool completely.
5
Beat cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes. Sprinkle with remaining cinnamon.
Kitchen Tips
Tip 1
Substitute
Substitute PLANTERS Pecans for the walnuts.
Tip 2
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 120mg
5%
Total Carbohydrates 18g
7%
Dietary Fiber 0g
0%
Sugars 10g
20%
Protein 3g
6%
Vitamin A
15%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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