Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
Spoon into 24 paper-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
Decorate with remaining ingredients as shown in photo.
Save 30 calories and 3g of fat per serving by preparing with MIRACLE WHIP Light Dressing and PHILADELPHIA Neufchatel Cheese.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fiber 1g
* 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.