carrot ginger cupcakes with spiced cream
Breakfast
Carrot Ginger Cupcakes with Spiced Cream
Moist carrot cupcakes enhanced with zesty ginger, topped with a warmly spiced cream cheese frosting—a fresh twist on a classic.
Ingredients
- 1 (16 ounce) package pound cake mix
- 3/4 cup shredded carrots
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon, divided
- 1/2 cup planters walnut pieces, toasted
- 1 (8 ounce) package philadelphia cream cheese, softened
- 2 cups thawed cool whip whipped topping
Directions
- 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.
- 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.
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