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Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese

  • Prep

  • Ready In

Cool Whip(R)

The classic combination of carrot cake and cream cheese frosting in a cute, little package.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Spoon batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
  3. 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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Reviews

Rhonda C
2
5/4/2011

I really liked the flavor and how moist these were. I was scared by the amount of ginger it called for but it was not overpowering at all. I did have to add 3 tbl of sugar to the frosting though as it was just not sweet enough for me.

Meme18babii
2
10/28/2010

Very Delicioussss..I want my mom to try and make these for me

Lisa
0
2/16/2011

Although these were okay they didn't really taste like carrot or ginger cupcakes. They were a little too much like pound cake.