Prep Time
20 Mins
Cook Time
35 Mins
Yield
Makes 24 servings, one cupcake each

How to 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 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.

Nutritional Information
Calories: Calories: 160
Total fat: 9 g
Saturated fat: 4 g
Cholesterol: 30 mg
Sodium: 125 mg
Carbohydrate: 18 g
Dietary Fiber: 0 g
Sugars: 10 g
Protein: 3 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 2% DV
Iron: 4% DV

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