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Carrot-Ginger Cupcakes with Spiced Cream Cheese

average rating

rate/review

prep time

20 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

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.