Easy Homemade
Carrot-Ginger Cupcakes with Spiced Cream Cheese
Makes 24 cupcakes

Prep Time: 20 min.
Cooking Time: 15 min.

Ingredients

• 1 - package (16 ounces) pound cake mix
• 3/4 - cup shredded carrots
• 1 - Tablespoon ground ginger
• 1 - teaspoon ground cinnamon, divided
• 1/2 - cup Walnut Pieces, toasted
• 1 - package (8 ounces) Cream Cheese, softened
• 2 - cups thawed Whipped Topping

Directions

Preheat oven to 350°F. Line muffin tin with paper cups.

1. 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.
3. Bake 15 min. or until toothpick comes out clean.
4. Beat cream cheese in medium bowl with wire whisk until smooth.
5. Gently stir in whipped topping.
6. Spread over tops of cupcakes.
7. Sprinkle with reserved 1/4 tsp. cinnamon.
8. Refrigerate until ready to serve.