Carrot-Ginger Cupcakes with Spiced Cream Cheese
- Prep Time: -
- Cook Time: -
- Serves: 24
Recipe Provided By: Kraftfoods.com
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Ingredients
- 1 (16 ounce) package pound cake mix
- 3/4 cup shredded carrots
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon, divided
- 1/2 cup PLANTERS Walnut Pieces, toasted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 cups thawed COOL WHIP Whipped Topping
Nutrition Info
Per Serving
- Calories: 145 kcal
- |
- Carbohydrates: 14 g
- |
- Dietary Fiber: 0 g
- |
- Fat: 9 g
- |
- Protein: 1 g
- |
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Preheat oven to 350 degrees F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
- Spoon batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
- Beat cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.
Yield: 24 servings
3. Still Hungry?
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.
Notes:
Substitute
Substitute PLANTERS Pecans for the walnuts.
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richandkelli@sbcglobal.net - September 30, 2007 12:31:24 PM PSTWas this review helpful to you? Yes - No Report Abuse
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