Carrot-Ginger Cupcakes with Spiced Cream Cheese
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"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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Original recipe yields 24 servings (24 cupcakes)
- Preheat oven to 350 degrees 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.
- Substitute PLANTERS Pecans for the walnuts.