• Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese

3.6
(48) 40 Reviews
Prep Time
20
min.
Total Time
1
hr.
5
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • 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.

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 30mg
Sodium 120mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 10g
Protein 3g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %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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  • FoodLoverJ89 | Sun, May 12 2013 12:57 AM

    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.

  • KaraLynL | Sun, Apr 8 2012 1:38 PM

  • britt10i | Sun, Oct 24 2010 1:21 PM

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