Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting - cooking recipe

Ingredients

1 (16 ounce) package poundcake mix
3/4 cup water or 3/4 cup milk
2 eggs or 4 egg whites
3/4 cup carrot, shredded
1 tablespoon ginger, ground
1 teaspoon cinnamon, divided
1/2 cup walnut pieces, toasted
1 (8 ounce) package cream cheese, softened
2 cups Cool Whip

Preparation

Preheat oven to 350 degrees.
Prepare cake batter as directed on package using water/milk and 2 eggs.
Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
Spoon batter into 24 paper lined muffin cups.
Bake 15 minutes or until toothpick comes clean.
Beat cream cheese in medium bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread with reserved 1/4 t. cinnamon.
Refrigerate until ready to serve.