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Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese recipe
photo by:kraft
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.
time
prep:
20 min
total:
1 hr 5 min
servings
total:
24 servings
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posted:
10/8/2008
The cupcake portion of this recipe is good. We didn't care for the icing oprtion though. A standard cream cheese icing with the spices added would be better. I'll make this again, but will be skipping the cool whip.
posted:
11/28/2007
I made this for a get together. Everyone loved them. The frosting was the best!
posted:
11/26/2007
I had a box of carrot cake mix, so I used that insted of the pound cake. I still added the carrots and everything else minus the nuts (I forgot to buy some). I made these for the office, they loved them and so did I. Delicious.
posted:
11/25/2007
I was expecting something sweeter. I like the not-so-sweet taste but my family didn't like them. When I make them again, I know that I will get more than one or two for myself.
posted:
7/10/2007
this recepe is easy and very delicious not too sweet and my family really did enjoy it!!
posted:
3/31/2007
I took someones advice and used the spice cake mix and let the cream cheese get soft enough. Plus i agreed that the frosting wasnt sweet enough so i added about 1/2 cup of powdered sugar to the frosting. Mine came out looking just like the picture. They are very moist and good!
posted:
3/31/2007
So easy to make !!!!!!!
posted:
1/23/2007
This is an easy to make cupcake recipe, and delicious to boot. I made it with both a pound cake mix and a spice cake. Both are equally tasty. I had no problems with the icing as I allowed the cream cheese to come to full room temperature, and whisking was a breeze. I used French Vanilla Kool Whip, and topped each cupcake with coarsely chopped crystalized ginger, not the cinnamon. Also, I added a small pinch of salt to the cream cheese, thus bringing out more flavor. YUMMO!
posted:
12/10/2006
I'm getting ready to make this recipe again for a friend's birthday, and I noticed that some of you are having trouble getting the product to match the picture. In order to get the dark color of the cupcakes, use a spiced cake mix instead of pound cake. Also, in order to whisk the cream cheese, you have to let it sit out for a little while to soften.
posted:
11/25/2006
It tasted good but I was disappointed that it didn't turn out like the picture. The instructions for the icing seemed awkward to me (can cream cheese be beaten w/a wisk?). Also, the icing was clumpy-not creamy. I will re-bake this w/a different kind of cake....
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