“The classic combination of carrot cake and cream cheese frosting in a cute, little package.” - by Cool Whip®
Ingredients
Adjust Servings
Original recipe yields 24 servings
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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 153 cal
- 8%
- Fat
- 9.5 g
- 15%
- Carbs
- 15.3 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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..." See more was just not sweet enough for me."
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