Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese
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  • 1 teaspoon ground cinnamon, divided
  • ¾ cup shredded carrots
  • ½ cup PLANTERS Walnut Pieces, toasted
  • 1 pkg. (16 oz.) pound cake mix
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon ground ginger
  • 2 cups thawed COOL WHIP 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....

View full recipe at My Recipes


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