Desserts

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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FoodLoverJ89

posted:5/12/2013

Made it the way the recipe calls for the first time around and it was bland. The second time i changed it up to 1/2 C shredded ginger instead of ground, 1 1/4 C shredded carrots, 1/2 t clove, 1 t nutmeg, 1 t cardamon, 3/4 C golden raisins, 3T honey, 4T spiced rum and upped the cinnamon to 4t and just used cream cheese frosting and it turned out amazing.

jsdabish

posted:10/22/2010

I just made these cupcakes and I am very disappointed as to how they came out. They are very white and lack much flavor. I followed the recipe exactly, and wish that I would have read the comments and purchased spice cake mix instead of the pound cake. Also, the batter only made 18 cupcakes, not 24. I think to enhance the flavor of the cupcakes, I will use a sweeter frosting and top with cinnamon and sprinkle with sugar which will both add sweetness but also add a little bit of sparkle.

melo84