Carrot-ginger Cupcakes With Spiced Cream Cheese |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I found this recipe in a magazine in a doctors office some time ago don't know which magazine but these little babies are really gingery tasting goes good with the cream cheese topping, YUMMMMMY. Ingredients:
1 pkg. (16-oz.) pound cake mix |
3/4 cup shredded carrots |
1 tbsp. ground ginger |
1 tsp. ground cinnamon, divided |
1 tsp. walnut pieces, toasted |
1 pkg. (8-oz.) cream cheese, softened |
2 cups thawed whipped topping |
carrot candies |
Directions:
1. Preheat the oven to 350*F.
2. Prepare cake batter as per directions on pkg.
3. Stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
4. Spoon batter into 24 paper-lined medium muffin cups.
5. Bake 15 minutes or until toothpick comes out clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping.
8. Spread over tops of cupcakes.
9. Sprinkle with reserved 1/4 tsp. cinnamon
10. Top with 1 carrot candy on each cupcake.
11. Refrigerate until ready to serve.
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