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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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Ingredients

servings
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. 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.
  2. Spoon batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
  3. 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.

Footnotes

  • Substitute
  • Substitute PLANTERS Pecans for the walnuts.

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