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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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What You Need

pkg.  (16 oz.) pound cake mix
cup  shredded carrots
cup  chopped PLANTERS Walnuts, toasted
Tbsp.  ground ginger
tsp.  ground cinnamon, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.

SPOON batter into 24 paper-lined muffin cups.

BAKE 15 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes. Sprinkle with remaining cinnamon.

Kraft Kitchens Tips

Substitute PLANTERS Pecans for the walnuts.
How to Store
Keep frosted cupcakes refrigerated.
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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