fall flavor

Carrot-Ginger Cupcakes with Spiced Cream Cheese

Prep Time: 20 min
Total Time: 35 min
Makes: 24 servings, one cupcake each

1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1/2 cup Walnut Pieces, toasted
1 pkg. (8 oz.) Cream Cheese, softened
2 cups thawed Whipped Topping


PREHEAT oven to 350°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.

Side Note: There were a few comments with this recipe on KraftsFood.com that said the topping for this recipe turned out a little blah. So here is an alternate cream cheese frosting that may add a little more flavor:

4 cups powder Sugar, 2 Tsp vanilla, 8 oz cream cheese, 8 Tbsp butter. After mixture is creamed together, added suggested cinnamon (refer to above ingredients). Mix and frost cupcakes.