Bite-Size Carrot Cake Cupcakes with PHILADELPHIA Cream Cheese Frosting
Bite-Size Carrot Cake Cupcakes with PHILADELPHIA Cream Cheese Frosting
1 Hr(s) 2 Min(s)
20 Min(s) Prep
42 Min(s) Cook
What You Need
Select All
24 servings
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 tsp. vanilla
1 cup powdered sugar
Let's Make It
1
Heat oven to 325ºF.
2
Prepare cake batter as directed on package. Spoon into 48 paper-lined mini muffin cups.
3
Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
4
Beat butter and cream cheese in medium bowl with mixer until creamy. Blend in vanilla. Gradually add sugar, mixing well after each addition; spread onto cupcakes.
Kitchen Tips
Tip 1
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 190mg
8%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 12g
24%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
2%
* 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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