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Carrot-Ginger Cupcakes with Spiced Cream Cheese

Prep Time:

20 min

Total Time:

35 min

Makes:

What You Need

1 pkg. (2-layer size) spice cake mix

3/4 cup shredded carrots

1 Tbsp. ground ginger

1 tsp. ground cinnamon, divided

1/2 cup walnut pieces, toasted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

2 cups thawed COOL WHIP Whipped Topping

Make It

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 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.

Kraft Kitchens Tips

Substitute

Substitute pecans for the walnuts.

K:47354v1ec:94538

(14)

Rated

by a cook on 4/17/2009

See All Ratings and Comments

Serving Size = 1 cupcake (61 g)

Nutritional Information

Calories

200

Total fat

13 g

Saturated fat

4.5 g

Cholesterol

30 mg

Sodium

140 mg

Carbohydrate

20 g

Dietary fibre

1 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

4 %DV