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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 24 servings, one cupcake each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 InformationCalories: Calories: 160Total fat: 9 gSaturated fat: 4 gCholesterol: 30 mgSodium: 125 mgCarbohydrate: 18 gDietary Fiber: 0 gSugars: 10 gProtein: 3 gVitamin A: 10% DVVitamin C: 0% DVCalcium: 2% DVIron: 4% DV

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