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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shirleyallen4

posted:9/30/2006

I did make this using the spice cake mix as was suggested. It makes an excellent cupcake without any extra spice. However, when I do make again, I would add a bit of ground cloves. Forget the whipped topping recipe for icing - used my own cream cheese frosting adding pecans (no walnuts) to the mix. Did not use nuts in the cake batter

hknuttel

posted:9/21/2006

I would make this recipe again, but with a little more spice added. Mine did not look as dark as the ones pictured. Am wondering if a little bit of cloves would help with the color. Otherwise, they are very good.

a cook

posted:9/21/2006

A co worker brought this cake to work today. It has a wonderful flavor and pleasing to the palate. It is very moist and is delicious with morning coffee.

geminijd

posted:9/19/2006

I made some adjustments expecting better results which I did receive. I used fresh ginger root that I grated, also used pumpkin pie spice mix in lieu of the cinnamon in the recipe and added a bit more. The icing recipe lacked shelf-life in my opinion and made my own with butter, 10-X sugar, cream cheese, vanilla flavoring and cinnamon. Total hit at home and work!

a cook

posted:9/13/2006

I enjoyed these cupcakes! Took them to work & they were all gone. My cupcakes did turn out much lighter than the picture though & I had lots of icing leftover. You could use an 8 or 12 oz container of Cool Whip & have plenty.

a cook

posted:9/13/2006

Did not like these at all. None of my family like the frosting which I threw out. My cupcakes were also much lighter in color than the picture.

Sandi267

posted:9/12/2006

Did not like it at all yuk not a good flavor

a cook

posted:9/10/2006

Very plain. Did not care for the frosting at all. Will most likely end up throwing them out.

Autum03

posted:9/8/2006

I tried this recipe twice, thinking I messed it up the first time. It's not good. Very plain, no flavor. My cupcakes weren't even the same color as the ones in the picture. The whipped cream/cream cheese topping was very gross!

ashbash78

posted:8/30/2006

loveddd it