Carrot-Ginger Cupcakes with Spiced Cream Cheese

1. 1

   Preheat oven to 350F.

2. 2

   Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp.

3. 3

   of the cinnamon and the walnuts.

4. 4

   Spoon into 24 paper-lined medium muffin cups.

5. 5

   Bake 15 min.

6. 6

   or until wooden toothpick inserted in centers comes out clean.

7. 7

   Remove from pans to wire racks; cool completely.

8. 8

   Beat cream cheese in medium bowl with wire whisk until creamy.

9. 9

   Stir in whipped topping.

10. 10

    Spread over cupcakes; sprinkle with remaining 1/4 tsp.

11. 11

    cinnamon.

12. 12

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.