Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese

3 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    35 m
Recipe by  Cool Whip®

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

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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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 (3)

Rate This Recipe
Rhonda C
2

Rhonda C

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

Meme18babii

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

Lisa
0

Lisa

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

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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