Top moist Carrot Cake Cupcakes with luscious cream cheese frosting! This simple carrot cake cupcake recipe is ready for you to bake this weekend!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) carrot cake mix
1/4 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp. vanilla
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Let's Make It
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.
HOW TO STORE: Keep refrigerated.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.