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:

35 min

servings

total:

24 servings, one cupcake each

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What You Need

pkg. (16 oz.) pound cake mix

3/4

cup shredded carrots

Tbsp. ground ginger

tsp. ground cinnamon, divided

1/2

cup PLANTERS Walnut Pieces, toasted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cups thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°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.

Kraft Kitchens Tips

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

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a cook

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.

mle14boo

posted:11/28/2007

I made this for a get together. Everyone loved them. The frosting was the best!

BrittSwenson

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.

sbw

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.

yusef

posted:7/10/2007

this recepe is easy and very delicious not too sweet and my family really did enjoy it!!

beccaboo435

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!

a cook

posted:3/31/2007

So easy to make !!!!!!!

horstmann2

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!

LMAnthony

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.

baking_princess

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....