Food
carrot-ginger cupcakes
By Yankee Magazine|Nov 27 2006|
Ingredients
Carrot-Ginger Cupcakes with Spiced Cream Cheese
Prep Time: 20 min
Total Time: 35 min
Makes: 24 servings, one cupcake each
1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1 Tbsp. Ground ginger
1 tsp. Ground cinnamon, divided
1/2 cup PLANTERS Walnut Pieces, toasted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
Substitute PLANTERS Pecans for the walnuts.
Instructions
PREHEAT oven to 350
