Carrot-Ginger Cupcakes with Spiced Cream Cheese

INGREDIENTS :

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

COOKING DIRECTIONS :

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. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

MORE :

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

NUTRITION INFO :

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