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Bite-Size Carrot Cake Cupcakes with PHILADELPHIA Cream Cheese Frosting

Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

24 servings

What You Need

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Make It

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  • Heat oven to 325ºF.
  • Prepare cake batter as directed on package. Spoon into 48 paper-lined mini muffin cups.
  • Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Beat butter and cream cheese in medium bowl with mixer until creamy. Blend in vanilla. Gradually add sugar, mixing well after each addition; spread onto cupcakes.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 200
Total fat 12g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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