Carrot-Ginger Cupcakes with Spiced Cream Cheese

Carrot-Ginger Cupcakes with Spiced Cream Cheese

3

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

35 m servings 153 cals
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Original recipe yields 24 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

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...

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

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