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Cute Carrot Cupcakes
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Cute Carrot Cupcakes

1 Hour 15 Minutes
20 Min Prep
1 Hr 15 Min Cook
Enjoy carrot cupcakes with an unbeatable cream cheese frosting. Our Cute Carrot Cupcakes look as good as they taste on any Easter dessert table, too.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) carrot cake mix
1/4 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp. vanilla
24 canned pineapple tidbits (about 1/3 cup), drained
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
2
Beat next 4 ingredients with mixer until well blended; spread onto cupcakes.
3
Top with pineapple.
Kitchen Tips
Substitute
Substitute toasted nuts, such as PLANTERS Pecan Halves, PLANTERS Almonds or hazelnuts, for the pineapple tidbits.
How to Store
Keep refrigerated.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 190mg
8%
Total Carbohydrates 23g
8%
Dietary Fibers 0g
Sugars 15g
30%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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