Cupcakes, anyone?

I made cupcakes. Carrot-ginger cupcakes with cream cheese icing. With cinnamon sprinkled on top.
Yum.

They were actually really easy to make, although I would go lighter on the icing next time (it's really rich).

Carrot-Ginger Cupcakes with Spiced Cream Cheese

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: Makes 24 servings, one cupcake each

Ingredients
1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1 tablespoon ground ginger
1 teaspoon ground cinnamon, divided
1/2 cup Walnut Pieces, toasted
1 pkg. (8 oz.) Cream Cheese, softened
2 cups thawed Whipped Topping (like Cool Whip)

Preparation
PREHEAT oven to 350° F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.

SPOON batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.

BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. *For sweeter icing, use more whipped topping and less cream cheese. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

Nutritional Information
Calories: Calories: 160
Total fat: 9 g
Saturated fat: 4 g
Cholesterol: 30 mg
Sodium: 125 mg
Carbohydrate: 18 g
Dietary Fiber: 0 g
Sugars: 10 g
Protein: 3 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 2% DV
Iron: 4% DV

Kraft Desserts, MARCH 2010