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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.
20 min
1 hr 5 min
24 servings
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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.
I made this for a get together. Everyone loved them. The frosting was the best!
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.
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.
this recepe is easy and very delicious not too sweet and my family really did enjoy it!!
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!
So easy to make !!!!!!!
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!
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.
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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