Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1 (16 ounce) package poundcake mix
• 3/4 cup water or 3/4 cup milk
• 2 eggs or 4 egg whites
• 3/4 cup carrot, shredded
• 1 tablespoon ginger, ground
• 1 teaspoon cinnamon, divided
• 1/2 cup walnut pieces, toasted
• 1 (8 ounce) package cream cheese, softened
• 2 cups cool whip

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare cake batter as directed on package using water/milk and 2 eggs.
• 3 stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
• 4 spoon batter into 24 paper lined muffin cups.
• 5 bake 15 minutes or until toothpick comes clean.
• 6 beat cream cheese in medium bowl with wire whisk until smooth.
• 7 gently stir in whipped topping.
• 8 spread with reserved 1/4 t. cinnamon.
• 9 refrigerate until ready to serve.