These flavour-packed treats, blanketed with creamy frosting are sure to be a hit with kids of all ages.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) spice cake mix
3/4 cup shredded carrots
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1/2 cup walnut pieces, toasted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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 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.
Kraft Kitchen Tips!
Substitute pecans for the walnuts.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4.5 g
Cholesterol 30 mg
Sodium 140 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 0 g
Protein 3 g
Makes 24 servings, one cupcake (61 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.